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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. Barbara Lundgren of New Brighton, Minnesota Ingredients:
4-1/2 cups sliced zucchini (1/4-inch slices) |
1/4 cup diced onion |
1 tablespoon olive oil |
1-1/2 cups fresh or frozen corn, thawed |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/8 teaspoon pepper |
Directions:
1. In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper. Yield: 4 servings.
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