Recipe for Corn, Zucchini and Cheese 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl butter
1/2 med Vidalia or sweet type onion, peeled, chopped
2 med clv garlic, crushed, peeled, minced
2 tbl Tomato Paste (optional)
1 lb zucchini (about 4 small)
1 tsp table salt
1/4 tsp black pepper
2 tbl granulated sugar
1 can (12 ounces) Niblets White Corn or other whole kernel corn, drained
1 sm jar (2 ounces) chopped pimiento, drained (Omit it using tomato paste)
Instructions:
Instructions: Wash zucchini. Remove ends, but do not peel. Cut into 1/2-inch thick slices or cubes. Set aside.

Melt butter in large skillet. [Optional: If using tomato paste, stirring constantly add it to the butter and allow it to caramelize or brown.] Add onions and continue stirring. Saute for 2 minutes. Add garlic. Stir in 1 minute longer. Add zucchini and cook until tender-crisp.

Add seasonings and corn kernels. Heat through. Add cheese. Stir constantly while cheese melts. Remove from heat.

Serve hot as a side dish.

Serves 4

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