International Cuisine

Ingredients

6 zucchini or a mixture of zucchini and yellow squash diced.

1/2 onion diced fine

1 can of whole kernel corn

Lightly oil the bottom of the frying pan. Cook the onion and then add the zucchini, turning until fairly soft. Drain the corn and add to the mix, heating thoroughly. Cover and let the flavors blend. Add salt to taste. I find that the salt in the canned corn is generally enough once it sits for a bit.

Variations: add cooked and chopped green chilies.

Some people put the cooked mixture into a casserole dish, sprinkle with cheese and bake until the cheese melts.

Serve over rice.