Zucchini-and-Corn Skillet

Ingredients

• 1 tablespoon butter 
• 2 tablespoons basil fresh chopped
• 1  to 2 garlic cloves minced
• 0.8 teaspoon lemon pepper 
• 2 ounce pimientos diced drained
• 1 teaspoon salt 
• 2 ounces mozzarella cheese shredded
• 1 tablespoon vegetable oil 
• 15.5 ounce kernel corn whole canned drained
• 3 small zucchini 

Equipment

• frying pan

Directions

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 saut 3 to 4 minutes.
3. Add corn and next 3 ingredients; cook, stirring often, 2 to 3 minutes or until zucchini is tender.
4. Sprinkle with cheese and basil; heat until cheese melts.
5. * 2 cups fresh corn kernels (about 4 ears) may be substituted.