1 tablespoon vegetable oil
1 cup onion, chopped (1/2 large onion)
2 to 3 cloves garlic, finely chopped
4 cups zucchini (about 3 medium), cubed
1 can (10 ounces) diced tomatoes and green chilies
1 can (11 ounces) whole kernel corn, drained
salt and pepper, to taste
1. Heat oil in large skillet over medium heat. Add onion, garlic, and zucchini; stir and cook for 2 to 3 minutes.
2. Add tomatoes and corn; stir. Cover and simmer 5 to 10 minutes or until zucchini is tender.
3. Drain juices from pan. Add salt and pepper. Yum!