- 4 1/2 cups sliced zucchini (1/4 inch thick)
- 1/4 cup diced onion
- 1 tablespoon olive or canola 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.