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

Boil cubed zucchini in salted boiling water for 7 to 8 minutes. In large skillet, stir together all ingredients except cheese. Cover, cook over medium heat, stirring occasionally, about 10 minutes or until squash is crisp-tender. Stir in cheese, heat through.