Time 35 minutes
Yields Serves 6 to 8

Heat a large skillet over medium heat. When it’s hot, add the oil, then the onion, garlic and jalapeno. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.


Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.


Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.


Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.

Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer cooking time).

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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