- 1 tablespoon canola oil
- 1 pound zucchini (about 3 small), cubed
- 1 to 2 garlic cloves, minced
- 1 jar (2 ounces) diced pimientos, drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 teaspoon salt, optional
- 1/4 teaspoon lemon-pepper seasoning
- 1/2 cup shredded part-skim mozzarella cheese
- Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add the pimientos, corn, salt if desired and lemon-pepper; cook and stir for 2-3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese is melted. Yield: 6 servings.
Originally published as Continental Zucchini in Taste of Home June/July 1993, p36
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Reviewed Dec. 28, 2015
"Great recipe for the summer garden bounty"