Mozzarella Zucchini

1 tablespoon vegetable oil
1 pound zucchini (about 3 small), cubed
1 to 2 garlic cloves, minced
1 jar (2 ounces) chopped pimientos, drained
1 can (15-1/2 ounces) whole kernel corn, drained
1 teaspoon salt, optional
1/4 teaspoon lemon pepper
1/2 cup shredded mozzarella cheese

Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add pimientos, corn, salt if desired and lemon pepper; cook and stir for 2 to 3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese melts. Makes 6 servings.