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

Prepare 3 cups zucchini - wash squash; remove stem and blossom end but not pare. Cut into 1/2 inch slices or cubes. 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, put on cheese, cover, heat through. 4 to 6 servings.