https://thriftwayfoods.iga.com/Recipes/Detail/368/
Yield: 6 servings
Preparation Time: and Cooking Time: 15 minutes
1 | Tablespoon | olive oil | |
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1 | pound | zucchini (about 4 small), remove ends but do not pare. Cut into 1/2- inch slices. | |
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1 1/2 | cups | frozen kernel corn | |
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2 | Tablespoons | (2 ounces) chopped pimiento, drained | |
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1/2 | teaspoon | salt | |
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1/4 | teaspoon | pepper | |
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2 | cloves | garlic, crushed | |
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1/2 | cup | (2 ounces) shredded mozzarella cheese | |
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1 | Tablespoon | grated parmesan cheese | |
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In a large skillet, warm olive oil over medium heat. Add zucchini, corn, pimiento, salt and pepper and stir together. Cover; cook over medium heat, stirring occasionally, about 6 minutes.
Stir in garlic and cook for 2 more minutes or until squash is crisp-tender.
Stir in mozzarella cheese; heat through. Sprinkle with parmesan cheese and serve immediately.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://thriftwayfoods.iga.com/Recipes/Detail/368/
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