Add the butter to the skillet. When melted, add the onion and garlic. Cook until translucent, approximately 2 minutes.
Add the white wine if using and reduce by half, approximately 3-4 minutes.
Add the zucchini, tomatoes, corn, salt, and pepper to the skillet. Cook until the tomatoes are just starting to burst, approximately 8-10 minutes. Keep an eye on the heat, you may need to turn it down to medium but I found that medium high was perfect for my stove.
Season to taste with salt and pepper. Toss with the fresh basil or green onion. Serve warm.
This side is also great with a little Parmesan mixed in.Change it up by using the vegetables you have on hand. Bell pepper and asparagus work great here too!
Zucchini and Tomato Medley with White Wine Butter Sauce https://www.threeolivesbranch.com/zucchini-and-tomato-medley-with-white-wine-butter-sauce/ February 23, 2017