PREPARATION:
- Melt butter in large nonstick skillet over medium-high heat. Add tomatoes, zucchini, corn, onion and pepper. Cook 5 minutes or until vegetables are tender, stirring occasionally. Serve warm or cover and refrigerate until ready to serve.
INGREDIENTS
2
tablespoons butter or margarine
3
cups canned diced tomatoes, drained
2
cups zucchini, sliced and halved
2
cups fresh or thawed frozen corn
1/3
cup chopped onion
1/4
teaspoon black pepper
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