| 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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