1 pound of zucchini, quartered and cut into ½ inch slices
1 pint of cherry tomatoes, halved and then quartered
1 teaspoon oregano
Celtic Sea Salt
In a large skillet, saute the onion in the water until tender. Add the corn, zucchini, tomatoes, spices, salt and pepper, tossing the ingredients to combine them. Cook covered over medium heat for 15 minutes, stirring gently. Transfer to serving dish.