Ingredients
1 tsp olive oil
3 medium zucchini or yellow squash or both, cut into semi-circles
1/2 onion, chopped
3 cloves garlic, peeled and chopped
2 medium tomatoes, chopped (I used canned)
1 cup corn kernels
2 jalapeños, chopped (seeded & deveined)
3 tbsp lime juice
1/2 cup fresh cilantro (chopped)
1/2 tsp cumin
1/2 tsp salt
1 tsp black pepper
Directions
Heat olive oil in a large skillet over medium heat.
Add the zucchini and/or yellow squash, onion, and garlic. Stir frequently for 4-5 minutes.
Stir in the rest of the ingredients. Lower heat and simmer for 5-6 minutes, stirring occasionally.
Cover skillet and allow the dish to rest 5-10 minutes before serving.
