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

Prepare 3 cups cubed zucchini as directed. 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.