| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 5 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
*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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