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Zucchini with Corn

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 SERVINGS

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TOTAL TIME

30 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 2 tablespoons Mazola Canola Oil
  • 1 small onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 1 pound zucchini OR Mexican squash, cut into 1/2-inch cubes (about 5 cups)
  • 1 fresh poblano chili, roasted, peeled and seeded, sliced into thin strips OR 1/4 cup canned diced green chilies
  • 1/2 pound (3 to 4) Italian plum tomatoes, cut up
  • 1-1/4 cups corn kernels cut from 4 ears corn OR 1 package (10 ounces) frozen corn
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano, crushed
  • 1/3 cup shredded Mozzarella cheese

Instructions:

  1. In 10-inch (26 cm) skillet heat corn oil over medium-high heat. Add onion and garlic; cook and stir for 30 seconds. Add zucchini and chili; continue cooking, stirring frequently just until zucchini is tender.
  2. Add tomatoes, corn, water, salt, pepper and oregano. Bring to boil; reduce heat. Cover and simmer 15 minutes or until mixture thickens. Top with cheese.
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