My parents are off on a surprise trip to California, leaving me the benefactor of some fine vegetables. I scored big time: mixed greens, scallions, three ears of corn, four tomatoes, a hefty bag of green beans, and a lone zucchini. Since I’m all by my lonesome this eve it just made sense to eat the zucchini (and it was also on its last leg). Mom gave me a great recipe from Rachel Ray for inspiration.. or help.
1 tbs. olive oil
1 ear of corn
1 small zucchini
2 small tomatoes
1 scallion white
1/2 tsp. red pepper flakes
1/4 c. of fresh parsley, loosely packed
1 c. spring greens/arugula/spinach
1 tbs. butter
Optional: Squeeze of lemon and 1/2 tsp. zest
This recipe takes more time to prep than to cook. At least in my case, I’m a very slow, methodical chopper. Heat the olive oil in a large skillet while you prep, I set the heat to medium/high – your stove may not need to be as hot.
Begin by slicing the kernels off the cob. Be careful here, watch your fingertips!
Core the zucchini by slicing it in half lengthwise and cutting out the middle. It will look like a cute zucchini canoe. Cut each half into six rods and cube.
I used two small tomatoes that I got from my mom, but you could use grape tomatoes and leave them whole. Core and dice the tomatoes. Slice the white of a scallion, save the green for another meal.
Now we get cookin’! Add the corn to the skillet and sauté for 3 to 5 minutes, or until lightly browned.
Add the zucchini, sliced scallion white, and red pepper flakes to the skillet. Season with kosher salt and a little pepper (beware of pepper here, the red pepper flakes already add a kick). Cook until softened, about 3 to 5 minutes.
Add 1 tbs of unsalted butter to the mix, stirring it in. Rachel Ray says stir until its creamy, but I don’t think that is the proper adjective. There is no cream to this mixture IMO. I let the butter stew for a couple minutes before removing the skillet from the heat.
Toss the salad with the diced tomatoes and a 1/4 cup of chopped parsley. Almost any herb will do here but I always have fresh parsley on hand, the same cannot be said for basil or tarragon. I added a nice squeeze of lemon juice and a little zest here.
Pour over a small amount of greens, about 1 c., and top with shredded parmesan.
*I couldn’t help using my new wooden bowl for this meal!
The corn and zucchini are the stars here. In fact, skip the greens, grab a paddle, and just shovel the salad into your mouth.
A perfect, healthy, irresistible meal for one. 🙂