Mexican Succotash - cooking recipe

Ingredients

1 large onion, chopped (1 c.)
1 Tbsp. margarine
1 1/2 c. corn kernels
1 lb. zucchini, quartered and sliced 1/2-inch thick
1 pt. cherry tomatoes or 1 (28 oz.) can plum tomatoes, drained and quartered
1 tsp. oregano, crumbled
fresh ground black pepper to taste

Preparation

In large skillet that has a cover.
Saute onion in margarine until soft.