1 lb. zucchini, about 4 sm.
1 (12 oz.) can corn, whole kernel, drained
1 (2 oz.) jar chopped pimento, drained
2 med. cloves garlic, crushed
2 tbsp. salad oil
2 tsp. salt
1/4 tsp. pepper
1/2 c. shredded Mozzarella cheese

Wash squash; remove stem. Cut into 1/2 inch cubes in large skillet. Stir together all ingredients except cheese. Cover and cook over medium heat, stirring occasionally, about 10 minutes or until squash is crisp tender. Stir in cheese; heat thoroughly.