3 medium zucchini
2 ears fresh corn*
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
1 can (28 ounces)Italian-style plum tomatoes
1 teaspoon salt
1 teaspoon dried oregano leaves
Dash of pepper
Cut zucchini into 1/2-inch slices. Cut kernels from corn. Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Add zucchini; cook and stir 1 minute. Stir in corn and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 15 minutes.
8 servings.
* 1 package (10 ounces) frozen corn can be substituted for the fresh corn.
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