Visit your local farmer’s market to gather ingredients for this recipe that is super fresh, easy, and tasty! I like mine with chopped chicken to add a little protein and enjoy as a main dish with sides of corn bread, tortilla chips, and fresh guacamole. Try basil in place of parsley if you prefer.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 ears corn, kernels cut from cob
- 1 large zucchini, chopped
- ½ cup chopped cooked chicken
- ¼ cup chopped fresh parsley
- ¼ cup shredded Colby-Monterey Jack cheese, divided
- salt and ground black pepper to taste
Directions
- Step 1
Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
Step 2
Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.
Nutrition Facts
Per Serving: 164 calories; protein 9.7g; carbohydrates 15.2g; fat 8.2g; cholesterol 21.3mg; sodium 95.1mg.
