2 med. zucchini squash, sliced
1 red bell pepper, diced
1/2 c. frozen corn
1/2 c. brown onion, diced
2-3 garlic cloves, diced
1/4 tsp. oregano
2-3 sprigs fresh cilantro
1/2 c. lowfat milk
1 tbsp. canola oil
Salt and pepper lightly
1/4 c. finely grated Jack cheese (optional)

Saute onion and garlic until tender in a large skillet fry pan. Add zucchini, red bell pepper and corn; cook over medium heat until slightly tender. Add oregano and cilantro, stir. Lower heat, add milk, cook milk and vegetables 2-3 minutes. Add cheese, if desired. Stir until cheese melts. Dash with salt and pepper before serving. 6-8 servings.