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This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.
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Nutritional Facts 1 serving (3/4 cup) equals 138 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 487 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Garden Vegetable Medley in Country June/July 2005, p49
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Reviewed on Aug. 29, 2011 by Heisrisen
The combination of flavors and textures is really good (especially with homegrown veggies). I thought the oregano would be more pronounced, but it was (to me) actually pretty subtle, which I liked. Instead of 1/2 cup onion, I used 1 very large onion, and thought that was great. Next time I will salt the zucchini to draw out some of the juices, for what with the tomatoes and corn, there is definitely liquid on the bottom of the pan. All in all a great way to use vegetables, and one I will definitely use again!
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