Zucchini-and-Corn Skillet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 small zucchini |
1 tablespoon butter or margarine |
1 tablespoon vegetable oil |
1 to 2 garlic cloves, minced |
1 (15 1/2-ounce) can whole kernel corn, drained |
1 (2-ounce) jar diced pimiento, drained |
1 teaspoon salt |
3/4 teaspoon lemon pepper |
1/2 cup (2 ounces) shredded mozzarella cheese |
2 tablespoons chopped fresh basil |
Directions:
1. Cut each zucchini lengthwise into quarters. Thinly slice quarters.
2. Melt butter with vegetable oil in a large skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes.
3. Add corn and next 3 ingredients; cook, stirring often, 2 to 3 minutes or until zucchini is tender. Sprinkle with cheese and basil; heat until cheese melts.
4. * 2 cups fresh corn kernels (about 4 ears) may be substituted.
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