A Hot Zucchini Dish

Lately we have been enjoying foggy mornings and some foggy evenings. The day of the eclipse we had fog all day, so the eclipse was a no show. I happen to love the fog, so I'm OK with that. This coming weekend might get hotter, so I am enjoying the fog we are having even more knowing it might be gone soon.

Foggy evenings mean that we are fine with a hot side dish at dinner, so, in an attempt to use up some more of the burgeoning zucchini from my garden, I put together one that Sweetie really likes.

I probably spotted this recipe a while ago in some magazine, but don't remember where, so I apologize in advance for not giving credit where it is due. It is, however, a pretty simple dish, so it's probably been around a while.

I know this tastes great hot, but it would probably be fine cold, too, especially the next day when the onions have lent their flavor.

By the way, a great way to cut corn off the cob without making a huge mess is to set the cob in the hole in the middle of a bundt or similar cake pan. The cut corn goes into the cake pan, the sides catch the juices and kernels that like to fly off during the cutting, and the cob stays upright and fairly secure. Try it!

Zucchini with Corn and Peppers
serves 4

1/2 yellow onion, chopped
1 tablespoon olive oil
1/2 medium red pepper, cored, seeded, and chopped
2-3 medium zucchini, ends removed, cut in half and sliced
1/8 teaspoon dried thyme or 1/2 teaspoon fresh thyme
pepper to taste
garlic salt to taste (optional - I don't use it)
2-3 ears fresh corn, cut from cob or about 1 cup to 2 cups frozen corn

In a large saute pan, saute the onion in the olive oil until translucent and lightly browner, about 5 minutes, stirring often.
Add the peppers and cook another 3-5 minutes until pepper is softened.
Add the zucchini, thyme, pepper (and garlic salt if using), stir and cook two more minutes, stirring occasionally.
Add the corn, stir to combine well, and cook another 3-5 minutes until mixture is piping hot, stirring often.

Serve at once!