"I concocted this fresh-tasting side dish when I needed to use zucchini and a little leftover spaghetti sauce," recalls Mary Ann Pals of Chesterton, Indiana. The colorful combination is a mere 31 cents per serving and on the table in minutes.
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- 2 small zucchini, cubed
- 1 cup frozen corn
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1/4 cup spaghetti sauce
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1/4 cup shredded cheddar cheese
- In a saucepan, saute the zucchini, corn and onion in butter until tender. Stir in spaghetti sauce and seasonings; heat through. Stir in the cheese until melted. Yield: 4 servings.
Originally published as Zucchini Corn Medley in Quick Cooking September/October 2000, p51
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