You zucchi-need to try this recipe for Sautéed Zucchini, Corn, & Blistered Tomatoes! It is a perfect summertime dish, and can be made with locally sourced ingredients. Read on for more information on the benefits of this healthy dish.

Zucchini is full of vitamins and minerals that may contribute to healthy digestion, reduce blood sugar levels, improve heart health, and strengthen vision.

Olive oil contains healthy fats and antioxidants which may reduce the risk of chronic diseases, fight inflammation, and lower the risk of heart disease. Olive oil might also lower the risk of stroke and type 2 diabetes.

Tomatoes contain nutrients that help prevent heart attacks, strokes, heart disease, cancer, and blood clots. Tomatoes are also great for skin health!

Corn is rich in nutrients that are great for eye health and may prevent bloating, cramps, and indigestion.

Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!

Find ingredients for Sautéed Zucchini, Corn, & Blistered Tomatoes and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Also be sure to stop by the Cortland and Homer Farmers Markets and Shared Roots Farm to see what nutritious and delicious foods are available this season. Check out the healthy and delicious recipe for Sautéed Zucchini, Corn, & Blistered Tomatoes below.

Sautéed Zucchini, Corn, & Blistered Tomatoes

INGREDIENTS

3 tbsp. Country Crock Original, divided

1/2 red onion, chopped

1 Garlic clove, minced

1 medium zucchini, halved and quartered

3 ears corn, kernels stripped

1 1/2 c. halved grape tomatoes

1/4 c. freshly chopped basil, plus more for garnish

kosher salt

Freshly ground black pepper

DIRECTIONS

In a large skillet over medium-high heat, melt 2 tablespoons Country Crock Original. Add onion and garlic and cook until beginning to soften, 2 to 3 minutes, then add zucchini and cook until tender and golden, about 5 minutes. Add corn and remaining tablespoon Country Crock Original and cook 3 minutes more. Add tomatoes and cook until beginning to soften, another 3 minutes, then stir in basil and season with salt and pepper.
Serve from pan, garnished with more basil.

#MondayMeals: You Zucchi-Need to Try This!