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Serves 4

Preparation time 10 Minutes

Cooking time 20 Minutes

Method

1. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat.

2. Add the corn and cook, stirring occasionally, until starting to brown, about 4-5 minutes. Transfer corn to a bowl and reserve

3. Return skillet to the stove and heat the remaining 1 tablespoon oil. Stir in the onion and garlic; cook, stirring occasionally, until starting to brown, 3-4 minutes.

4. Add the bell peppers and cook 2 minutes. Stir in the zucchini and cook 30 seconds. Add the edamame and cook 30 seconds, stirring.

5. Pour in the broth, bring to a boil, reduce heat to medium and simmer, uncovered, until edamame is tender, 10-12 minutes.

6. Add the corn, cook 1 minute. Remove from the heat and stir in the parsley, salt, and pepper





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