Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 small onion, chopped fine
1 tablespoon olive oil
1 garlic clove, minced
1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
1/2 cup corn (cut from about 1 ear)
1/3 cup chopped red bell pepper
1 to 2 teaspoons minced fresh jalapeño chili including seeds (wear rubber gloves)
1/4 teaspoon ground cumin
1 medium vine-ripened tomato, chopped
2 tablespoons chopped coriander sprigs
Preparation
Step 1
In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
Step 2
Add jalapeño, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Stir in coriander.
