Sombrero Vegetable Bake
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄4 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Frozen corn||10 Ounce, thawed (1 Package)|
|Zucchini||2 Small, cut into 3/4-inch chunks|
|Hot red cayenne pepper||2 Tablespoon (Frank'S)|
|French fried onions||1 1⁄3 Cup (21.33 tbs) (French'S)|
Whisk together oil, garlic and cumin in 2-quart microwavable bowl. Microwave, uncovered, on HIGH 1 minute.
Stir in tomatoes with liquid, corn, zucchini, Frank's RedHot Sauce and salt. Cover tightly with plastic wrap. Microwave on HIGH 8 to 10 minutes or until zucchini is crisp-tender, stirring twice. Uncover; sprinkle with French Fried Onions. Microwave on HIGH 1 minute or until onions are golden.