Continental Zucchini

Continental Zucchini

"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"
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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.

Footnotes

  • 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.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I loved it but hubby and kids didn't. Could be that they just didn't want to eat their vegs....

Most helpful critical review

This recipe was good, but..kind of eh. Boring and bland. I followed it exactly, but if I were to make it again I would add something, anything to give it a little more flavor. The reason I th...

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This recipe was good, but..kind of eh. Boring and bland. I followed it exactly, but if I were to make it again I would add something, anything to give it a little more flavor. The reason I th...

Really bland and boring

Bland. I used fresh corn instead of canned, but it didn't add any pep to the dish. I probably won't make it again, but if I were to, I would add some onions and maybe even top it with salsa.

I loved it but hubby and kids didn't. Could be that they just didn't want to eat their vegs....

My husband raved about how good this was. Too bad zucchini aren't grown all year round.

Yum! I love this recipe! So good for you too!

This was fantastic! The only change I made was to add a little chopped red onion to the sauté. I served it with slabs of tofu, sautéed in a little olive oil and sprinkled with Italian herbs. ...

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