Continental Zucchini Recipe

5 1 1
Continental Zucchini Recipe
Continental Zucchini Recipe photo by Taste of Home
Publisher Photo

Continental Zucchini Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 131 calories, 6g fat (0 saturated fat), 10mg cholesterol, 107mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forContinental Zucchini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
keely27 User ID: 4249986 240447
Reviewed Dec. 28, 2015

"Great recipe for the summer garden bounty"

Loading Image