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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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:
1. 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.
2. 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.
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