- 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
- 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.