Zucchini with Corn and Cilantro

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7-8 minutes or until zucchini is crisp-tender. Remove from heat and stir in cilantro and remaining ingredients.

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