Zucchini Corn

2 medium onions, thinly sliced
1 pint fresh or frozen corn
Sliced zucchini, a little more than the corn
½ teaspoon oregano
¼ teaspoon basil
Dash garlic powder or one clove, minced
Salt to taste
3 medium tomatoes, or 1½ to 2 cups canned tomatoes

1. Cook onions and zucchini over low heat for five minutes.
2. Add corn and seasonings.
3. Cover and simmer five minutes.
4. Add tomatoes, simmer 10 minutes longer.
5. Serve.