With zucchini being cheap and plentiful at the farmer's market these days, I went on a search for interesting zucchini recipes. Although I'm a sucker for zucchini bread, I was looking to use zucchini as a vegetable as opposed to a dessert. This side comes together really quickly and is really delicious and I'm already thinking of ways to turn this into a main dish.
adapted from the Willy St Co-op, who adapted it from Bon Appetit
2 T. olive oil
1 lb. zucchini, quartered lengthwise and sliced in 1/2-inch pieces
3 cloves garlic, minced
1⁄4 t. dried oregano
1 c. corn kernels, fresh or frozen (defrosted)
1⁄2 c.salsa of choice
1⁄2 c. shredded sharp cheddar cheese
Freshly ground salt and black pepper
1. Heat olive oil in heavy skillet. Add zucchini, garlic and oregano and saute 2 minutes. Stir in corn. Add salsa and bring to a boil. Reduce heat and simmer until zucchini is just tender, about 5 minutes.