1 lb. ground beef
1 lb. zucchini (3 c. cubed)
1 can (12 oz.) whole kernel corn, drained
1 jar (2 oz.) chopped pimentos, drained (optional)
2 sm. cloves garlic, crushed
2 tbsp. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 c. mozzarella or Cheddar cheese, shredded

Brown ground beef in large skillet. Drain. Stir in rest of ingredients, except cheese. Cover. Cook over medium-low heat for about 10 minutes or until squash is crisp-tender. Stir occasionally. Add cheese and heat through. Makes 6 servings. Serves with tossed green salad, apple cobbler and beverage.