California Succotash

1. 1

   Wash and slice zucchini, saute in hot oil in large skillet until tender but not browned.

2. 2

   Add red bell pepper and onion to zucchini.

3. 3

   Cook and stir 1 to 2 minutes.

4. 4

   Meanwhile, slice corn off cob by cutting close to the cobs with sharp knife.

5. 5

   Add corn to zucchini mixture and heat thoroughly.

6. 6

   Cut tomato in halves crosswise and squeeze out the seeds and excess liquid.

7. 7

   Cut into chunks and add to vegetables along with salt to taste.

8. 8

   Cook and stir until heated through.

9. 9

   Makes 6 servings.

No nutritional information available.

No additional tips available.