California Succotash - cooking recipe

Ingredients

3 medium zucchini
2 Tbsp. oil
1 red bell pepper, seeded and sliced
1 onion, sliced
2 or 3 ears corn, cooked
1 tomato
salt

Preparation

Wash and slice zucchini, saute in hot oil in large skillet until tender but not browned.
Add red bell pepper and onion to zucchini.
Cook and stir 1 to 2 minutes.
Meanwhile, slice corn off cob by cutting close to the cobs with sharp knife.
Add corn to zucchini mixture and heat thoroughly.
Cut tomato in halves crosswise and squeeze out the seeds and excess liquid.
Cut into chunks and add to vegetables along with salt to taste.
Cook and stir until heated through.
Makes 6 servings.