Corn with Zucchini and Tomatoes

Adapted from the American Heart Association’s Around the World Cookbook.


1 tablespoon olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
8 ounces fresh or frozen corn (about 2 medium ears)
1 pound zucchini, thinly sliced
2 large tomatoes, diced
1/4 cup reduced-sodium chicken or vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro


  1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until tender.
  2. Add remaining ingredients except cilantro. Bring to a simmer, reduce heat, and cook, partially covered, 5 minutes.
  3. Stir in cilantro and serve.

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