Mexican Calabacitas - cooking recipe

Ingredients

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2 - 1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Preparation

Place oil and chopped garlic in a large skillet, over medium heat.
Add zucchini and onion, cooking until onion is tender.
Add corn and tomatoes.
Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
When mixture is well heated, add cheese, mix and serve.