Recipe: Easy Italian Corn Saute

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Yield: 5 Servings

      1 tb Olive oil
      1    Garlic clove; minced
      1 sm Zucchini;, (about 1/2 cup)
           -- quartered lengthwise and
           -- cut into slices
    1/2 c  Chopped tomato
      1 tb Chopped basil or 1/2 tsp
           -- dried basil leaves
      1 cn (11-12 oz) corn; drained,
           -- *note
      1 tb Grated cheese; ( optional)

*NOTE: I have used 16oz cans and have adjusted the other measurements to taste.

Source: Green Giant Cook Book Approximately 5 (1/2 ) cup servings

Heat oil in large skillet over medium-high heat. Add garlic and zucchini, saute' 2 minutes, stirring frequently. Stir in tomato, basil and corn; cook until thoroughly heated. Sprinkle with cheese.

Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on Sep 3, 1998, converted by MM_Buster v2.0l.

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