Ingredients
3/4 cup chopped sweet onion3 tablespoons olive oil2 garlic cloves, minced3 medium zucchini, quartered lengthwise and sliced1 plum tomatoes, seeded and chopped1 can (15-1/4 ounces) whole kernel corn, drained1/4 cup water1 tablespoon dried parsley flakes1/4 teaspoon salt1/4 teaspoon pepper1/2 cup shredded cheddar cheese
Preparation
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally.
Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
