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Continental Zucchini

SUBMITTED BY: Martha Fehl

"Zucchini are big and plentiful here, and people often joke about using them up before they multiply! Sharing zucchini--and zucchini recipes--is a good neighbor policy. This colorful and easy recipe wins raves at church and school gatherings. --Martha Fehl, Brookville, Indiana"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 tablespoon cooking oil
  • 1 pound zucchini, cubed
  • 1 clove garlic, minced
  • 1 (2 ounce) jar chopped pimientos, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 1/2 cup shredded mozzarella cheese

DIRECTIONS

  1. Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add pimientos, corn, salt if desired and lemon pepper; cook and stir for 2 to 3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese melts.

FOOTNOTE

  • Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without added salt) equals 1 vegetable, 1 meat, 1/2 starch; also, 131 calories; 107 mg sodium, 10 mg cholesterol, 15 gm carbohydrate, 8 gm protein, 6 gm fat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2007 by Elizabeth
This was fantastic! The only change I made was to add a little chopped red onion to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by NADINEMC
I loved it but hubby and kids didn't. Could be that they just didn't want to eat their vegs.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2007 by Shields, N.
My husband raved about how good this was. Too bad zucchini aren't grown all year round. MORE


 
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