Corn and Zucchini Saute

This dish has such pretty colour and great flavour. It is a little different from the one already posted, as it has tomatoes and cheddar cheese. This is from TOH. I have posted it as it appears in the magazine but if you use a non-stick pan, as I do, reduce the oil to 1 tbsp as you don't need that much oil.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup onion, chopped
• 3  tablespoons olive oil
• 2  garlic cloves, minced
• 3  zucchini, medium size, quartered and sliced
• 1  plum tomato, seeded and chopped
• 12  ounces corn, drained
• 1⁄4 cup water
• 1  tablespoon parsley
•  salt
•  pepper
• 1⁄2 cup cheddar cheese, shredded

Directions

1. In large skillet, saute onion in the oil until tender.
2. Add garlic, cook 1 minute longer.
3. Add zucchini and tomato, cook 5 minutes stirring occasionally.
4. Stir in corn, water, parsley, salt and pepper, bring to boil.
5. Reduce heat and simmer uncovered for 10 minutes.
6. Sprinkle with cheese and cover for 2 minutes to melt cheese.