Zucchini-and-Corn Skillet

Southern Living
6 servings


+ Add To Shopping List
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


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.

Created date

December 2001