Wednesday, December 12, 2007

Mexican Veggies

  • 1 medium zucchini, diced
  • 1/2 C fresh or frozen corn
  • 1/2 C salsa

1. Place 1 inch of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

Robyn's notes: fast, easy. I purposely undercooked it for his preference

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