- 2 T
- olive oil
- 1 lb
- zucchini, quartered lengthwise and sliced in 1/2-inch pieces
- 3 clv
- garlic, minced
- 1⁄4 t
- dried oregano
- 1 c
- corn kernels, fresh or frozen (defrosted)
- 1⁄2 c
- salsa of choice
- 1⁄2 c
- shredded monterey jack cheese
This easy skillet dish will use up some of summer's bounty of zucchini.
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.
If an oven-safe skillet is used the cheese may be melted under the broiler until golden brown. Serve with warm tortillas and Mexican rice.