1 tablespoon Crisco Pure Canola Oil
3 small zucchini, cut into small strips
1/4 teaspoon minced garlic
1 small red or yellow bell pepper, cut into small strips
1/4 pound mushrooms, thinly sliced
1/2 tablespoon fresh chopped basil or 1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper, to taste

Heat the oil in a large heavy skillet. Add zucchini, garlic, peppers, and mushrooms and sauté over high heat, stirring constantly, for about 5 minutes or until cooked, but still crisp.
Remove from heat and toss in the remaining ingredients.
Serve immediately.