Calabacitas

1 tbs. olive oil1 onion, chopped4 cloves garlic, minced1 (14.5-oz.) can diced or stewed tomatoes3-4 medium zucchini, quartered lengthwise and sliced1 (14.5-oz.) can whole kernel corn, drained

Salt and pepper to taste

1 tsp. oregano

1 c. shredded cheddar cheese

Heat the vegetable oil in a saucepan over medium heat. Cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the tomatoes and bring to a simmer. Add zucchini and corn and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Season with salt, pepper, and oregano, and stir. Remove from heat, add the cheese, and allow to sit until the cheese has melted.

(Adapted from Allrecipes)