Easy Zucchini with Corn and Basil

In the summer, my garden gets over-run with zucchini.  I cannot get it to stop growing for anything.  The Farmers Market loves it, my neighbors love it, and I love it. So very little goes to waste.  But sometimes you just cannot think of what else to do with it.....  that is where the internet comes in and hopefully bails you out of a zucchini rut!  This is exactly what I did.

I found this great site that had 26 recipes for summer squash and zucchini.  I went through and sparingly picked out the neutral recipes, hoping it did not offend the kids, but they loved them!  So I made more!
I think the best part of this particular recipe is that it is easy and quick.  It is light and can be modified in so many ways to accommodate larger meals, or even in quesadillas.  Yes!!  That is right!  Veggie Quesadilla's are a hit here! but that is a recipe for another day.  Easy, light and wonderful taste! What a great way to use all my food out of my garden to make this amazing side dish.

Zucchini With Corn and Basil

• 1 teaspoon olive oil
• 3 1/2 cups cubed zucchini (about 1 pound)
• 1 cup fresh whole-kernel corn (you can use frozen also)
• 1 tablespoon Basil
• 1 teaspoon fresh lime juice (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper to taste

Preperation:

Heat  olive oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. Remove from heat, and stir in Basil and salt and pepper, to taste.

The original recipe can be found here.  Credit given where credit is due :)