Cut kernels from 2 large ears of corn. In skillet cook 1/2 cup chopped onion and 1 clove garlic, minced in 1 tablespoon oil. When brown stir in corn, 1 pound zucchini (sliced), 2 cups chopped peeled tomatoes, 1 teaspoon dried oregano and 1 teaspoon salt. Cook covered 15 minutes.