More Great Recipes: Side Dish | Vegetable

Continental Zucchini


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 lb. zucchini (about 4 small)
1 can (12 oz.) vacuum-packed whole kernel corn, drained (Mexicorn is what I use!)
1 (2 oz.) jar chopped pimiento, drained
2 medium cloves garlic, crushed
2 Tb. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 c. mozzarella cheese


1 lb. zucchini (about 4 small)


1 can (12 oz.) vacuum-packed whole kernel corn, drained (Mexicorn is what I use!)


1 (2 oz.) jar chopped pimiento, drained


2 medium cloves garlic, crushed


2 Tb. salad oil


1 tsp. salt


1/4 tsp. pepper


1/2 c. mozzarella cheese


Prepare 3 c. cubed zucchini as directed at left.


In lrg. skillet, stir together all ingredients except cheese. Cover; cook over medium heat, stirring occasionally, about 10 min. or 'til squash is crisp-tender. Stir in cheese; heat through.


4-6 servings


Pairs Well With


Notes

A dash of local for every season
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