zucchini (about 4 small), remove ends but do not pare. Cut into 1/2- inch slices.
1 1/2
cups
frozen kernel corn
2
Tablespoons
(2 ounces) chopped pimiento, drained
1/2
teaspoon
salt
1/4
teaspoon
pepper
2
cloves
garlic, crushed
1/2
cup
(2 ounces) shredded mozzarella cheese
1
Tablespoon
grated parmesan cheese
Directions:
In a large skillet, warm olive oil over medium heat. Add zucchini, corn, pimiento, salt and pepper and stir together. Cover; cook over medium heat, stirring occasionally, about 6 minutes.
Stir in garlic and cook for 2 more minutes or until squash is crisp-tender.
Stir in mozzarella cheese; heat through. Sprinkle with parmesan cheese and serve immediately.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
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