Mexican Zucchini And Corn

By á-170456

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion chopped
• 3 medium zucchini cut 1/2" slices
• 1 package frozen whole kernel corn - (10 oz)
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1 dash freshly-ground black pepper
• 1 can Italian-style pear-shaped tomatoes (28 oz), undrained

Preparation

Step 1

Heat oil in 10-inch 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 recipe yields 6 servings.