Prep 10 mins
Cook 15 mins
A simple side dish that goes especially well with Mexican food. We like to add some minced jalapeno for a little more kick.
- 1 lb zucchini, 4 small
- 12 ounces corn, drained
- 1 (2 ounce) jar pimiento, drained
- 2 garlic cloves, crushed
- 2 tablespoons oil
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup mozzarella cheese, shredded
- Dice zucchini.
- In large skillet, stir together all ingredients except cheese. Cover. Cook over medium heat about 10 minutes.
- Stir in cheese. Heat through.
Awesome! So easy and tasty... I used frozen corn, a red bell pepper and probably more cheese than called for (I just threw in a couple hand fulls). Was a hit at a family get together with meatloaf. Will be making this again and again.
Excellent recipe! I used frozen corn, diced red pepper ( instead of pimento) and fresh mozarella cheese. Don't forget to add a jalapeno pepper, it tastes so much better!
I had forgotten to post a review of this wonderful dish!! This was tasty and very colorful! Thanks lazyme! :)