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 whole(s) small zucchini |
1 tablespoon(s) butter |
1-2 clove(s) garlic minced |
15 1/2 can(s) whole kernel corn* drained |
1 (2 oz) jar(s) diced pimentos drained |
1 teaspoon(s) salt |
1/2 cup(s) shredded mozzarella cheese |
2 tablespoon(s) fresh basil chopped |
1 tablespoon(s) canola oi |
Directions:
1. Cut each zucchini lengthwise into quarters. Thinly slice quarters.
2. Melt butter with oil in a large skillet over med-hi heat; add zucchini and garlic, sauté 3-4 minutes.
3. Add corn and next three ingredients (pimentos through pepper); cook, stirring often, 2-3 minutes, or until zucchini is tender. Sprinkle with cheese and basil; heat until cheese melts.
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