Calabazita con carne de Puerco

So we all know how to make this I think, but since I made it the other night I actually paid attention to what I put into it. This fed 3-4 comfortably with homemade corn tortillas and no rice.

Ingredients:
- 3 zucchini, diced
- 2 roma tomatoes, diced
- 1 onion, diced
- 1 can corn (in retrospect, I think there was a little too much corn in this one- so if corn isn't your fave or you aren't making that much, I'd go for one of the mini cans of corn, or just use half- it tastes fine with the whole can though)
- 3 pork chops/fillets, cubed (and taken off the bone if you didn't get the boneless ones)
- 1 tbsp. tomato bouillon (knorr)
- Enough EVOO to sautee onions

Directions:
- In chef's pan, saute onions with EVOO 3-5 minutes or until slightly see through.
- Add cubed pork and knorr. Stir and cook another 5 minutes. (Until pork is done)
- Add in zucchini, tomatoes, and corn. Simmer for about 15 minutes covered or until veggies are soft. Taste test throughout to see if you need more knorr.

I know it's kind of a simple recipe that we all know, but I find even myself wondering how many zucchini do I get again... when I'm at the store.