Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Caramelized Corn, Zucchini, and Vidalia Filling Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 3 cups Couple this quesadilla filling with Chihuahua cheese and our Tomatillo and Roasted Poblano Salsa. Ingredients 1 teaspoon olive oil 1 teaspoon minced garlic (1 large clove) 1 Vidalia onion, thinly sliced lengthwise into slivers 3 ears corn, cut from the cob ½ pound baby zucchini, cut into ¼-inch-thick rounds Salt and freshly ground pepper Directions Heat a medium saute pan over medium heat. Add oil, garlic, and Vidalia onion, and saute until translucent, about 5 minutes. Add corn, zucchini, and 1/4 to 1/2 cup water, and cook, stirring occasionally, until tender and caramelized, about 10 minutes. Season with salt and pepper. Rate it Print