Zucchini-And-Corn Skillet

• 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

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 saute 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.

zucchini, butter, vegetable oil, garlic, whole kernel corn, pimiento, salt, lemon pepper, mozzarella cheese, fresh basil

Taken from www.myrecipes.com/recipe/zucchini-and-corn-skillet (may not work)