Zucchini And Corn

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 poblano peppers or 3 new mexican anaheim chilies
• 1 tablespoon oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped
• 4 cups zucchini, chopped
• 1 tablespoon water
• 16 ounces frozen corn (preferably shoepeg)
• 1/2 teaspoon salt
• 1 leaf epazote or 1 leaf cilantro leaf
• 1/4 cup low-fat cheddar cheese

Recipe

• 1 roast the peppers either over a gas burner or under the broiler until blistered all over. place in a paper bag for 10 minutes. remove stems and seeds and chop.
• 2 saute the onions until soft but not brown. add garlic and saute for an additional 2 minutes.
• 3 add the tomato and heat for several minutes until the mixture has thickened. add zucchini and 1 tablespoon water, stir and cover. cook until squash is tender, about 7 minutes.
• 4 add the chopped chilies and corn and cook over medium heat for 1-2 minutes. add the salt and epazote or cilantro. heat until most of the liquid has evaporated.
• 5 stir in cheese, cover and remove from heat. wait for 3 minutes, then serve.