1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes ( diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded ( or a little less, according to your taste)
Place oil and chopped garlic in a large skillet, over medium heat. Add zucchini and onion, cooking until onion is tender. Add corn and tomatoes. Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally. When mixture is well heated, add cheese, mix and serve.