Zucchini-and-Corn Skillet Recipe

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Ingredients:

Serving

3 small zucchini
1 tbsp butter or margarine
1 tbsp vegetable oil
1 to 2 garlic cloves, minced
1 (15 1/2-oz) can whole kernel corn, drained
1 (2-oz) jar diced pimiento, drained
1 tsp salt
3/4 tsp lemon pepper
1/2 cup (2 oz) shredded mozzarella cheese
2 tbsp chopped fresh basil

Directions:

Cut each zucchini lengthwise into quarters. Thinly slice quarters.
Melt butter with vegetable oil in a large skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes.
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.
* 2 cups fresh corn kernels (about 4 ears) may be substituted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	57.68 Kcal (241 kJ)
Calories from fat	44.68 Kcal
		% Daily Value*
Total Fat	4.96g	8%
Cholesterol	8.55mg	3%
Sodium	462.29mg	19%
Potassium	59.49mg	1%
Total Carbs	1.95g	1%
Sugars	0.55g	2%
Dietary Fiber	0.33g	1%
Protein	1.82g	4%
Vitamin C	2.9mg	5%
Iron	0.1mg	1%
Calcium	33.4mg	3%

Amount Per 100 g
Calories	226.7 Kcal (949 kJ)
Calories from fat	175.6 Kcal
		% Daily Value*
Total Fat	19.51g	8%
Cholesterol	33.6mg	3%
Sodium	1816.79mg	19%
Potassium	233.79mg	1%
Total Carbs	7.64g	1%
Sugars	2.17g	2%
Dietary Fiber	1.29g	1%
Protein	7.16g	4%
Vitamin C	11.2mg	5%
Vitamin A	0.1mg	1%
Iron	0.6mg	1%
Calcium	131.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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