Mexican zucchini and corn gratin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ½ | cup | Diced onion |
| 4 | mediums | Zucchini (about 1 1/2 pounds), cut into small dice |
| Salt and pepper to taste | ||
| 1½ | cup | Grated fontina or Monterey Jack cheese Corn-Basil Sauce |
| 1 | tablespoon | Butter |
| 1½ | cup | Grated fresh corn |
| 1 | tablespoon | Cornmeal |
| ½ | cup | Milk |
| ½ | teaspoon | Salt |
| 2 | Red jalapenos; seeded and minced | |
| 2 | tablespoons | Slivered sweet basil leaves |
Directions
Recipes by Jacqueline Higuera McMahan INSTRUCTIONS: Preheat the boiler to medium. Butter an 8-inch-square baking pan. Melt the butter in a shallow, oven-proof saute pan. Add the onions and zucchini and saute until the squash is golden but still al dente, about 10 minutes. Season with salt and pepper. Place in the prepared pan.
To make the sauce: Melt the butter in a saucepan. Add the grated corn, cornmeal, milk, salt and jalapenos. Simmer until thickened. Remove from heat and add the basil. Pour the corn sauce over the zucchini. Sprinkle with the grated cheese and broil until the cheese is bubbly and golden brown.
Serves 6.
PER SERVING: 200 calories, 11 g protein, 15 g carbohydrate, 12 g fat (7 g saturated), 41 mg cholesterol, 197 mg sodium, 3 g fiber. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@...> on Aug 28, 1997