Corn & Zucchini Sauté

• 2 tablespoons extra virgin olive oil
• ½ cup chopped green onions
• 1 teaspoon minced garlic
• 1 – 15 oz. can of corn, drained
• 3 small zucchini, sliced in thin strips and cut into ¼” pieces
• ¼ teaspoon ground cumin
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

Heat oil in a 12-inch skillet over medium high heat, add garlic, and heat for 30 seconds. Add green onions, stirring occasionally, until softened, about 3 minutes. Add corn, zucchini, cumin, salt & pepper and mix everything up well. Lower heat to medium low, cover the skillet and cook, stirring occasionally until zucchini is tender, 6 to 8 minutes. Add more salt & pepper to taste.