3 cups cubed zucchini (about 4 small)
1 can (12 ounces) whole kernel corn,drained
1 jar (2 ounces) chopped pimiento, drained
2 medium cloves garlic, crushed
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mozzarella cheese (about 2 ounces)
Mix zucchini, corn, pimiento, garlic, oil, salt and pepper in skillet. Cover and cook over medium heat, stirring occasionally, until zucchini is crisp-tender. about 10 minutes. Stir in cheese; heat through.
6 servings.
Microwave Directions: Place garlic and oil in 1-1/2-quart microwavable casserole. Microwave uncovered on high (100%) 1 minute. Stir in zucchini, corn, pimiento. salt and pepper. Cover tightly and microwave 4 minutes; stir. Cover tightly and microwave until zucchini is crisp-tender, 4 to 7 minutes longer; drain. Stir in cheese.
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