| Ingredients: |
- 1 18" zucchini (I grow 'em big!)
- 1 cn Corn, drained
- 1 cn (8 oz) tomato sauce
- 1/4 lb Chihuahua cheese (or Monterey Jack), grated
- Oil
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| Directions: |
- Heat about 2 tbls oil in skillet. Add corn, and saute' until hot and starting to toast. Add sliced zucchini and tomato sauce and cover for about 3-4 minutes, until zucchini starts to soften. Sprinkle with cheese and cover to melt.
- That is the way it was shown to me. surprisingly, there is a LOT of flavor in this dish, but to make it more Mexican, I add a little oregano, garlic powder,one small can diced tomatoes, and about 1 tsp to 1 tbls of green chili with the zucchini.
- This is probably the FIRST vegetarian dish that satisfied me. And there aren't many! Grilled Portobella Salad with bleu Cheese vinagrette is the only other one.
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