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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Zucchini are big and plentiful here, and people often joke about using them up before they multiply! Sharing zucchiniand zucchini recipesis a good neighbor policy. This colorful and easy recipe wins raves at church and school gatherings. Martha Fehl, Brookville, Indiana 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:
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.
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