Fiesta Zucchini

Serving size:


    • 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
10 minutes
Ready in
10 minutes


This easy skillet dish will use up some of summer's bounty of zucchini.

Adapted from Bon Appetit magazine, October 1992


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.