SKILLET ZUCCHINI

2 large zucchinis
2 tablespoons butter
1 can whole kernel corn, drained
1 small onion, diced
1 small can green chilies or freshly roasted, diced
1 cup grated cheddar cheese
salt & pepper (to taste)

Wash zucchini, cut into slices, then cut again in bite size pieces.

In large skillet, melt butter. Add cut up zucchini, corn, onion, and green chilies. Cook for about 15 or until zucchini is crisp tender.

Seasons with salt and pepper then add grated cheese. Let cheese melt over ingredients while stirring.

Serve as a side dish.

Source: Jack Lewis