Zucchini and corn w/ tomato and roasted chiles
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Poblano peppers or New Mexican/Anaheim for less heat | |
| ½ | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | large | Tomato; chopped, or 14 oz canned tomatoes, drained and chopped |
| 4 | cups | Chopped zucchini |
| 1 | tablespoon | Water |
| 16 | ounces | Frozen corn; preferably shoepeg |
| ½ | teaspoon | Salt |
| 1 | Leaf epazote; or cilantro sprigs | |
| ¼ | cup | Lowfat cheddar cheese |
| Sauteing liquid of choice; (orig was 1 tb oil) | ||
Directions
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 tbsp 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 1-2 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.
>From: Ellen C. Rakes <ellen@...> Per serving: 111 Calories; 1g Fat (9% calories from fat); 6g Protein; 24g Carbohydrate; 1mg Cholesterol; 217mg Sodium Food Exchanges: 1 Starch/Bread; 1½ Vegetable
Serving Ideas : Serve with beans, salsa, and corn of flour tortillas.
Recipe by: Low-Fat Mexican Cooking, Patrick Earvolino Posted to Digest eat-lf.v097.n229 by Reggie Dwork <reggie@...> on Sep 12, 1997