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Continental Zucchini

 Continental Zucchini
Zucchini are big and plentiful here, and people often joke about using them up before they multiply! Sharing zucchini—and zucchini recipes—is a good neighbor policy. This colorful and easy recipe wins raves at church and school gatherings. —Martha Fehl, Brookville, Indiana
6 ServingsPrep/Total Time: 15 min.


  • 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.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without added salt) equals 1 vegetable, 1 meat, 1/2 starch; also, 131 calories; 107 mg sodium, 10 mg cholesterol, 15 gm carbohydrate, 8 gm protein, 6 gm fat.