- 1 tsp olive oil
- 1 ear fresh corn, kernels removed
- 1 large zucchini, thinly sliced
- 1 Tbsp lemon juice
- 1 Tbsp chopped basil
- 1 oz goat cheese, crumbled
- 1/4 tsp each salt and pepper
Heat oil in large nonstick skillet over medium heat. Add corn and zucchini to skillet; cook 4 minutes or until just tender, stirring occasionally. Combine all ingredients in large bowl; toss gently. Divide into 2 servings.