Ingredients
1
small onion, chopped fine
1
medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
1/2
cup corn (cut from about 1 ear)
1/3
cup chopped red bell pepper
1
to 2 tsp minced fresh jalapeño chili including seeds (wear rubber gloves)
1
medium vine-ripened tomato, chopped
2
tbsp chopped coriander sprigs
Directions
1.
In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
2.
Add jalapeño, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Stir in coriander.
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