Corn and Zucchini Casserole

Corn And Zucchini Casserole


A nice way to use the over abundance of  summer zucchini!!!  It is tasty and flavorful!  A perfect accompaniment for any meal!!

1 tbs olive oil
1/4 cup chopped onion
1 garlic clove, minced
3 small zucchini, thinly sliced, about 2 cups
3 ears fresh corn cut from the cob, about 2 cups (can used frozen and thawed corn)
2 tbs fresh basil
1/4 cup mozzarella cheese

Heat olive oil in a large nonstick skillet over medium high heat; when hot, add the onion and saute' until tender. Add the garlic and cook for about 30 seconds, stirring constantly to prevent garlic from getting too brown. Add the zucchini and saute for about 4 minutes; add the corn; continue to cook for 2-3 minutes until the zucchini is tender. Add the pepper and basil and then spoon into prepared casserole; top with cheese and heat i the oven until cheese is melted.

yields: 4 servings
cal-122
prot-5
fat 6
chol 4
carb 16
fiber 3
sodium 54

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