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.

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