Continental Zucchini

8 ingredients
1 steps

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. 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.

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