Zucchini Stir Fry with Corn and Basil
Ingredients
-
3
tablespoons
olive oil
-
8
ounces
firm tofu or shrimp or chicken breast
-
1
cup
red onion, finely chopped
-
2-4
cloves
garlic, rough chopped
-
1
ear
corn, kernels sliced off
-
4
cups
zucchini and summer squash, sliced
-
1
lemon
zest and juice
-
to taste
salt and pepper
-
to taste
chili flakes
-
¼-½
cup
fresh torn basil or basil ribbons
Instructions
- Heat half the olive oil in a skillet and season with salt and pepper, then add the protein and cook until crisp and set aside.
- Add more olive oil to the skillet, then sauté the onion, garlic, lemon zest, and chili flakes until fragrant.
- Add the zucchini and summer squash, sautéing until just tender, then add the corn and season generously with salt and pepper, cooking for an additional 2-3 minutes.
- Fold in the cooked protein and fresh basil, adjusting seasoning to taste, and add a squeeze of lemon juice if desired.
- Divide among bowls and serve with more basil ribbons.
Nutrition Facts (estimated)
Servings
2
Calories
332
Total fat
21.7g
Total carbohydrates
26.8g
Total protein
15.7g
Sodium
39.5mg
Cholesterol
0mg
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