CORN-ZUCCHINI SKILLET

1/3 cup coarsely chopped walnuts
2 cloves garlic, crushed
2 tablespoons margarine or butter
1/4 cup sliced green onions (with tops)
4 medium zucchini, coarsely shredded
1 teaspoon salt
1/4 teaspoon pepper
2 cans (16 ounces each) whole kernel corn, drained
1 jar (2 ounces) sliced pimiento, drained

Cook and stir walnuts and garlic in margarine in 10-inch skillet over medium heat until walnuts are brown, about 10 minutes. Remove walnuts with slotted spoon and reserve. Add onions, zucchini, salt, pepper, com and pimiento to skillet. Cook, stirring occasionally, until corn is hot, about 5 minutes; stir in reserved walnuts.
10 servings.