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Zucchini, Corn, And Tomatoes

rhiannonn's picture
Ingredients
  Zucchini 2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1⁄2 Cup (8 tbs)
  Salt 1 3⁄4 Teaspoon
  Pepper 1 Dash
  Dried oregano 1⁄2 Teaspoon
  Tomatoes 3 Medium
  Canned whole kernel corn 12 Ounce
Directions

GETTING READY
1) With stiff vegetable brush, scrub zucchini very well, but do not pare.
2) Cut zucchini, on the diagonal, into slices 1/2 inch thick.

MAKING
3) In a large skillet, heat butter or margarine and saute onion until tender, about 5 minutes.
4) Add zucchini, salt, pepper and oregano; mix well.
5) Bring to boiling; reduce heat; simmer, covered and stirring occasionally, 15 minutes, or until zucchini is tender.
6) Add tomatoes; cook, uncovered, 5 minutes longer.
7) Add corn; cook a few minutes longer, or until the corn is heated through.

SERVING
8) Serve hot at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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