Corn and Zucchini Casserole

Corn and Zucchini Casserole
Originally uploaded by mfcstotler

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 kernels (can use frozen or thawed corn
2 tbs fresh basil
1/4 cup part skim mozzarella cheese

Heat the 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 cxheese and heat in the oven until the cheese is melted.

Yields 4 servings

cal 122
protein 5
fat 6
chol 4
carb 16
fiber 3
sodium 54