Zucchini and Corn Saute

I got this recipe from a Taste of Home "clip and save" booklet that proved to have some nice recipes. This one will be added to my Quick & Easy file!

2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced (when I went to Walmart, they were actually OUT of red peppers, so I used 2 green peppers and diced a tomato for color)
2-3 tablespoons of vegetable stock
2 cups fresh or frozen corn
1 tsp garlic salt (I didn't have garlic salt, so I just used garlic powder, sans salt)
1/2 tsp Italian seasoning (ahem, I didn't measure, so I probably used more than that)

In a large skillet, saute zucchini and peppers in vegetable stock until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. (It took longer than 8 minutes total to saute it to tenderness, FYI.)

Yield: 10 servings. (This is the original Yield amount given; I think it's a bit AMBITIOUS. Maybe 5-6 servings, if it's used as an entree instead of a side.)

A closeup of Darra with her cute paws.