1 Tbsp. olive oil or vegetable oil
1/2 c. onion, chopped
1 clove garlic, peeled & chopped
1 medium zucchini, chopped
1 can (15 1/4 oz.) H-E-B Cream Style Corn (no salt added)
1 medium tomato, chopped
Heat oil in a large skillet over medium-high heat. Add onion and cook 2 minutes or until tender, stirring occasionally.
Stir in garlic and cook 1 more minute.
Add zucchini, tomato and corn; stir to combine. Season to taste with black pepper.
Heat the corn mixture until bubbly and then reduce heat to medium-low heat.
Cook for 15 minutes or until zucchini is tender.
No Nutritional Information Available
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