Meatless Zucchini Mexicana #1 - cooking recipe

Ingredients

4 to 6 zucchini
1 to 2 large tomatoes, peeled and chopped
1 onion, chopped
1 large Anaheim chili, chopped (can use fresh or canned)
1 Tbsp. chili powder
1 c. (+/-) whole kernel corn

Preparation

Chop zucchini in large pieces.
Put in wok or skillet to toss and stir-fry.
Add tomatoes, onion and chili.
Add chili powder and toss and cook together over low heat.
When crisp-tender, add corn.
Heat and serve.