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.
- 1/2 cup sliced onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 cup butter
- 2 pounds zucchini, julienned
- 3 medium tomatoes, cut into thin wedges
- 1 cup whole kernel corn
- In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes. Yield: 6 servings.
Originally published as Garden Vegetable Medley in Country June/July 2005, p49
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