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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 small onion, chopped fine |
1 tablespoon olive oil |
1 garlic clove, minced |
1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces |
1/2 cup corn (cut from about 1 ear) |
1/3 cup chopped red bell pepper |
1 to 2 teaspoons minced fresh jalapeño chili including seeds (wear rubber gloves) |
1/4 teaspoon ground cumin |
1 medium vine-ripened tomato, chopped |
2 tablespoons chopped coriander sprigs |
Directions:
1. In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
2. Add jalapeño, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Stir in coriander.
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