Quick and delicious meals are something I am always searching for. And, meals that aren’t written for 6 or more servings. Since I cook for just myself 4 or less is perfect. It gives me enough for leftovers for the following day. While you can find quick to prepare food at the supermarket, you know those flavored rice’s and pasta sides, have you ever noticed how much sodium is in them. I am by no means a health nut, but, I do try to avoid certain things whenever possible. Sodium being one of them. Today, I am bringing you a quick dish that can be made with tofu, chicken or shrimp and has a healthy amount of vegetables… A Zucchini, Corn and Basil Stir Fry. What’s really nice about this dish is that there are no sauces that are giving this dish a flavor. Just some salt, pepper, garlic, onions and basil. Yum! And, it’s written for 2 servings… Perfect for me.
Zucchini, Corn and Basil Stir Fry
8 ounces tofu, chicken breast or sausage, or shrimp
2 tablespoons olive oil
1/2 cup red onion, chopped
3 medium-sized zucchini, sliced into half-moons a 1/2 inch thick
2 garlic cloves, chopped
1 ear of corn, kernels sliced off*
1/4 cup fresh basil, sliced into ribbons
Salt and pepper
Red pepper flakes, optional
Heat the oil in a large skillet over medium heat, season the oil with salt and pepper. Cook your chosen protein to your liking, fully cooked if chicken or shrimp. Set aside.
In the same skillet, add more oil if necessary, add the onion and sauté for 2 minutes until fragrant. Add the zucchini, and continue cooking for about 5 minutes until the zucchini is golden, stirring frequently.
Add the garlic and corn and cook for an addition 2 minutes, stirring. Add more salt and pepper.
Cover the skillet and let it steam for 3-4 minutes. Check the zucchini with a fork for doneness. When the zucchini is ready add the basil and adjust the salt.
Add the red pepper flakes, if using and return your protein the skillet and heat through.
Recipe from Feasting At Home