ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

How to Make It

  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.