I'm always trying to find an appetizing side dish. The hubby will eat most vegetables; but there are some, like zucchini, that need a little help. Today's recipe uses pimentos to give the dish a little kick. It's quick, easy, and healthy. It makes a great accompaniment to fish or chicken. ENJOY!
ZUCCHINI AND CORN SKILLET
3 small zucchini
1 tbsp. butter or margarine
1 tbsp. vegetable oil
1-2 garlic cloves, minced
1 (15 1/2 oz.) can whole kernel corn, drained (2 cups fresh corn kernels can be substituted)
1 (2 oz.) jar diced pimento, drained
1 tsp. salt (I omit)
3/4 tsp. lemon pepper
1/2 c. (2oz. shredded mozzarella cheese
2 tbsp. chopped fresh basil (I have also used dried basil)
Cut each zucchini lengthwise into quarters. Thinly slice quarters.
Melt butter or margarine with vegetable oil in a large skillet over medium-high heat; add zucchini and garlic, saute 3-4 minutes.
Add corn and next 3 ingredients; cook stirring often, 2-3 minutes or until zucchini is tender. Sprinkle with cheese and basil; heat until cheese melts.
YIELD: 6 servings
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