Corn and zucchini toss

Ingredients (4 servings):

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 2 zucchini (baby marrow), cut into 1cm dice
• 2 cups corn kernels
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped parsley leaves
• Salt and ground black pepper, to taste

Method:

1. Heat olive oil in a large, heavy-based pot and cook onion and garlic over medium heat for 2-3 minutes to soften.
2. Add zucchini and corn and cook over medium heat, stirring now and then, until zucchini is softened (about 5 minutes).
3. Stir in lemon juice, chives or parsley, salt and pepper and serve.