Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 small onion, chopped fine

　　1 tablespoon olive oil

　　1 garlic clove, minced

　　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 teaspoons minced fresh jalapeño chili including seeds (wear rubber gloves)

　　1/4 teaspoon ground cumin

　　1 medium vine-ripened tomato, chopped

　　2 tablespoons chopped coriander sprigs

　　

Step 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.

　　

Step 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.