|4 teaspoons||olive oil|
|1||large onion, chopped|
|1||large carrot, finely chopped|
|1||small zucchini, cut into 1/2-inch cubes|
|1/2 cup||fresh or frozen thawed corn kernels|
|2 tablespoons||fresh slivered sage leaves, or 1 1/2 teaspoons dried|
|Freshly ground black pepper|
|1||medium-starch cooked potato, such as Yukon Gold, cut into 1/2-inch cubes|
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 6 minutes.
Add the zucchini, corn, sage, salt and pepper, and cook, stirring occasionally, until the zucchini are tender and lightly browned, about 8 minutes.
Add the potato and spread the vegetable mixture to form a single layer in the pan. Cook, without stirring, until the vegetables are crisp and browned on the bottom, about 6 minutes. Flip the mixture over in sections with a spatula and cook, without stirring, until browned on the bottom, about 5 minutes longer.
|Serving Size||3/4 cup|
|Sat Fat||1 g|
|Trans Fat||0 g|