Spanish Vegetables - cooking recipe

Ingredients

1 cup frozen corn or 1 cup fresh corn
1/2 cup finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
1 lb zucchini, sliced
2 cups chopped and peeled tomatoes
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper

Preparation

Cook onion and garlic in oil in a skillet until onion is tender, but not browned.
Stir in corn, zucchini, tomatoes, oregano, salt and pepper.
Cover and cook over low heat for 15 minutes or until tender.