continental zucchini
- Categories
- Vegetables
- Tasteofhome
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Cooking oil |
| 1 pounds | Zucchini -- 3 small cubed |
| 2 | Garlic cloves -- minced |
| 1 | Jar pimiento -- 2 oz chopped |
| Drained | |
| 1 can | Whole kernel corn -- 15-1/2 |
| ounce | Drained |
| 1 teaspoon | Salt -- optional |
| ¼ teaspoon | Lemon pepper |
| ½ cup | Mozzarella cheese -- |
| Shredded |
Heat oil in a large skillet. Saute zucchini and garlic for 3-4 minutes. Add pimiento, corn, salt if desired and lemon pepper; cook and stir for 2-3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese melts. Yield: 6 servings. Diabetic Exchanges: One serving (prepared with low-fat mozzarella cheese and without added salt) equals 1 vegetable, 1 meat, ½ starch; also, 131 calories, 107 mg sodium, 10 mg cholesterol, 15 gm carbohydrate, 8 gm protein, 6 gm fat
Recipe By : Taste of Home
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