Calabacita (spicy corn and squash medley)

From Beach Body website

1 Tbsp. olive oil
1 cup chopped onion (1/2 large)
2-3 cloves garlic, finely chopped
4 cups cubed fresh zucchini (about 3 or 4 medium)
1 10 oz. can diced tomatoes and green chilies (Rotel tomatoes)
1 11.oz. can whole kernel corn, drained

Heat oil in large skillet over medium heat. Add onion, garlic, and zucchini; stir and cook for 2 to 3 minutes. Add tomatoes and corn; stir. Cover and simmer 5 to 10 minutes or until zucchini is tender. Drain juices from pan. Add salt and pepper to taste. Serves 6.