Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Cooking oil |
1 pounds | Zucchini -- 3 small cubed |
2 \N | Garlic cloves -- minced |
1 \N | Jar pimiento -- 2 oz chopped |
\N \N | Drained |
1 can | Whole kernel corn -- 15-1/2 |
\N ounce | Drained |
1 teaspoon | Salt -- optional |
¼ teaspoon | Lemon pepper |
½ cup | Mozzarella cheese -- |
\N \N | 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