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And it’s here. Asparagus from Koo Wee Rup.
Another week, and Dalmore biodynamic growers will be picking too.
And it’s here. Asparagus from Koo Wee Rup.
Another week, and Dalmore biodynamic growers will be picking too.
Parmesan Zucchini Corn Salad

Parmesan Zucchini Corn Salad

4 Medium Zucchini diced into bite-sized pieces
2 Tbsp Olive Oil divided
4 Garlic Cloves minced
1 Cup Corn Kernels frozen, canned or fresh
1 Cup Canned Black Beans rinsed
1 Tbsp Italian Seasoning
½ Tbsp Ground Cumin
¼ Cup Grated Parmesan
Salt and pepper, to taste

Heat one tablespoon of oil in a large skillet over medium-high heat. Add zucchini and cook stirring frequently until just softens, about 3-4 minutes; it should remain crisp and bright green.

Season with salt and pepper and set aside on a plate.
Add remaining oil to the heated pan, and sauté garlic for 1 minute. Stir in corn, beans, and seasoning.

Cook for 3-4 minutes, then return zucchini to the pan and top with parmesan. Toss to combine. Enjoy!

from: healthyfitnessmeals.com
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