<http://schema.org/recipeInstructions>
" Place diced zucchini in a colander set over a bowl. Sprinkle with salt; toss and let stand 20 minutes. (This draws the excess liquid out of the zucchini.) Transfer zucchini to a kitchen towel and pat dry. (This step is optional but worth the time: Drying zucchini prior to saut\u00E9ing it keeps it from becoming watery, and I think this step removes its occasional bitterness.) Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saut\u00E9 3 to 5 minutes until soft. Do not brown. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender. Add diced tomato; saut\u00E9 2 to 3 minutes until softened and zucchini is tender. Remove from heat and stir in cheese if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11084/jills-favorite-calibasita-recipe-122404/>