Mexican Zucchini and Corn

By KSmitherman

Ingredients

• 2 tbs. olive oil
• 1 medium onion, chopped(1/2 cup)
• 3 medium zucchini, cut into 1/2 inch slices
• 1 pkg. (10 oz) frozen corn
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/8 tsp pepper
• 1 can (28 oz.) Italian tomatoes
• I used diced tomatoes with basil, garlic and oregano.

Preparation

Step 1

Heat oil in large skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally. Stir in remaining ingredients , breaking up tomatoes. Heat to boiling;reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.

This was delicious 2 days later. It was like eating vegetable soup.