Zucchini-and-Corn Skillet

Yield: 6 servings

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

Preparation

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.