Mexican Zucchini And Corn |
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Prep Time: 17 Minutes Cook Time: 18 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
2 cups halved and thinly sliced onion (about 1 medium) |
2 garlic cloves, minced |
5 cups halved and thinly sliced zucchini (about 3 medium) |
1 (15 1/4-ounce) can whole-kernel corn, rinsed and drained |
1 chipotle pepper in adobo sauce, drained, seeded, and chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 2 to 3 minutes or until tender.
2. Add zucchini. Cook 6 to 7 minutes or until zucchini is lightly browned and tender.
3. Stir in corn and remaining 3 ingredients. Cook 6 to 8 minutes, stirring occasionally.
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