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Cooking Recipes
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Vegetables
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Zucchini and Corn W/ Tomato And Roasted Chiles
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Zucchini and Corn W/ Tomato And Roasted Chiles |
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| Ingredients: |
- 3 Poblano peppers or New Mexican/Anaheim for less heat
- 1/2 md Onion; chopped
- 2 Cloves garlic; minced
- 1 lg Tomato; chopped, or 14 oz canned tomatoes, drained and chopped
- 4 cup Chopped zucchini
- 1 Tbs Water
- 16 oz Frozen corn; preferably shoepeg
- 1/2 tsp Salt
- 1 Leaf epazote; or cilantro sprigs
- 1/4 cup Lowfat cheddar cheese
- Sauteing liquid of choice (orig was 1 tb oil)
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| 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
- Per serving: 111 Calories; 1g Fat (9% calories from fat); 6g Protein; 24g Carbohydrate; 1mg Cholesterol; 217mg Sodium Food Exchanges: 1 Starch/Bread; 1 1/2 Vegetable
- Serving Ideas : Serve with beans, salsa, and corn of flour tortillas.
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