Instructions: In a 2-quart saucepan, bring 1/4 cup water to boil over high heat. Add corn and zucchini, return to a boil, reduce heat, cover, and simmer until crisp-tender - 5 to 6 minutes; drain well. Add tomatoes, oregano, lemon verbena, olive oil, and salt and pepper, to taste and mix well. Cook, stirring, until heated through - about 1 minute. Transfer to a serving bowl and sprinkle with cheese. Allow dish to sit until cheese begins to melt - about 1 minute.

NOTES : I use a lot of lemon verbena in recipes because I grow a lot of it in my herb garden. I also grow lemon balm and lemon basil. I like the citrusy essence these plants lend to any number of dishes, but if you dont have an herb garden, basil or marjoram will work well in this dish. (4 g fiber)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.