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Corn Zucchini Saute

 Corn Zucchini Saute
This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.—Sylvia Sonnenburg, Sonnenburg, Oregon
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 cup chopped sweet onion
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 medium zucchini, quartered lengthwise and sliced
  • 1 plum tomatoes, seeded and chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/4 cup water
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large skillet, saute onion in oil until tender. Add garlic; cook
  • 1 minute longer. Add zucchini and tomato. Cook for 5 minutes,
  • stirring occasionally.
  • Stir in the corn, water, parsley, salt and pepper. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with
  • cheese. Cover and cook 2 minutes longer or until cheese is melted.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 256 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 535 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.