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
- 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
- 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.
Originally published as Zucchini Corn Saute in Light & Tasty August/September 2003, p29
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