Ingredients
2
tablespoons vegetable oil
1
medium onion, chopped (1/2 cup)
3
medium zucchini, cut into 1/2-inch slices
1
package (10 ounces) frozen whole kernel corn
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained
Preparation
Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.
