1 tablespoon vegetable oil
1 cup chopped onion
2 to 3 cloves garlic, finely chopped
4 cups cubed fresh zucchini (about 3 medium)
1 can (10 ounces) diced tomatoes and green chiles
1 can (11 ounces) (11 ounces) whole kernel corn, drained
Heat oil in large skillet over medium heat.
Add onion, garlic and zucchini; stir and cook for 2 to 3 minutes.
Add tomatoes and corn; stir.
Simmer uncovered on medium low heat 5 to 10 minutes or until zucchini is tender. Add salt
and pepper to taste.