Ingredients
- 260 gr zucchini
- 160 gr tomatoes
- 150 gr kernal corn (whole)
- 100 gr green pepper
- 60 ml sweet cream butter
- 40 gr onion (chopped)
- 4 gr sugar
- 2 gr garlic powder
- 1 gr salt
- 1 gr oregano leaves
- 1 gr basil leaves
- 1 gr pepper
In a 25 cm skillet, melt butter. Add zucchini, corn, pepper, onion and seasonings. Saute over medium heat, stirring frequently, until vegetables are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir in tomatoes; continue cooking just until hot, yet firm (2 to 3 minutes).
