1 lb. zucchini, sliced
1/4 c. water
1 tbsp. olive or cooking oil
1 clove garlic, minced
1/2 c. onion, finely chopped
1 (10 oz.) pkg. sweet whole kernel corn, frozen
2 c. tomatoes, peeled and chopped
1 tsp. oregano, dried and crushed
1/4 tsp. pepper

In a 2 quart casserole, combine zucchini and water. Cover tightly with plastic wrap. Microwave for 4 minutes on high; drain off water. In a 3 1/2 quart glass casserole container, combine oil, garlic, and onion. Microwave 1 1/2 minutes on high. Add zucchini and remaining ingredients. Cover tightly. Microwave 4 minutes on high or until heated through. Stir halfway through the cooking time. Yield: 4 to 6 servings.