3/4 cup chopped onions
1 pound zucchini, thinly sliced
3 tablespoons non-dairy buttery spread
1 can (8-oz.) whole kernel corn, drained
1 cup chopped tomatoes
3 cups cooked rice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried oregano
1/4 teaspoon ground coriander
Saute onions and zucchini in buttery spread until tender. Add remaining ingredients. Cover and simmer 15 minutes.