2 lbs. zucchini, sliced in half, then diagonally 1/4 C. butter 1 medium onion, thinly sliced 1 3/4 tsp. salt Dash pepper 1/2 tsp. dried oregano leaves 3 medium tomatoes, peeled and cut into eighths 1 can whole kernel corn (or 3/4 C. grated fresh corn)
In a large skillet, saute onion in butter about 5 minutes. Add zucchini and seasonings; simmer covered for 15 minutes. Add tomatoes and cook uncovered, an additional 5 minutes. Add corn and cook until heated through. TIP: Turn this side dish into the main course by serving it over cooked pasta,such as linguini or bow tie. Top with freshly greated parmesan cheese for a tasty summer treat.
Kimberley Bevins, Timeless Treasures Cookbook
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