Zucchini filling

by Judith

4 small zucchini, cubes
1 med onion, chopped fine
1 red bell pepper, diced
1 green bell pepper, diced
1 c. whole kernel corn
2 cloves garlic, minced

1. In a large skillet, saute zucchini in 5 T water.
2. Add remaining vegetables and continue cooking, stirring often, until liquid evaporates and vegetables are tender-crips (about 5 minutes).
3. Salt to taste.