Ingredients:
1 tablespoon extra virgin olive oil
3 cups (about 3 medium) sliced zucchini
1/2 cup chopped red onion
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 medium tomato, seeded and chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
Directions:
HEAT oil in large, nonstick skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and ground black pepper, if desired.