By: Adapted from Bon Appetit magazine, October 1992
This easy skillet dish will use up some of summer’s bounty of zucchini.
Time: Preparation 10 mins
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 1 lb zucchini, quartered lengthwise and sliced in 1/2-inch pieces
- 3 clv garlic, minced
- 0.25 t dried oregano
- 1 c corn kernels, fresh or frozen (defrosted)
- 0.5 c salsa of choice
- 0.5 c shredded monterey jack cheese
Preparation
Heat olive oil in heavy skillet. Add zucchini, garlic and oregano and saute 2 minutes. Stir in corn. Add salsa and bring to a boil. Reduce heat and simmer until zucchini is just tender, about 5 minutes. Sprinkle with cheese, cover and let stand a few minutes until cheese is melted.
