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Zucchini and Corn with Tomato and Roasted Chiles

3 poblano peppers or New Mexican/Anaheim for less heat
1/2 medium onion, chopped
2 cloves garlic, minced
1 large tomato chopped
or 14 ounce canned tomatoes, drained and chopped

4 cups chopped zucchini
1 tablespoon water
16 ounces frozen corn, preferably shoepeg
1/2 teaspoon salt
1 leaf epazote or cilantro sprigs
1/4 cup lowfat cheddar cheese
1 tablespoon oil

Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds and chop. Saute the onions and garlic until soft, but not brown. Add the tomato and heat for
several minutes until the mixture has thickened. Add the zucchini and 1 tablespoon water, stir and cover. Cook until the squash is tender, about 7 minutes. Add the chopped chiles and corn and cook over medium heat for 1 to 2
minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover and remove from heat. Wait for 3 minutes, then serve.

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