Title: Zucchini and Corn W/ Tomato And Roasted Chiles
Categories: Mexican Vegetable Vegetarian
Yield: 6 Servings

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 chopp
4	c	Chopped zucchini
1	tb	Water
16	oz	Frozen corn; preferably shoepeg
1/2	ts	Salt
1		Leaf epazote; or cilantro sprigs
1/4	c	Lowfat cheddar cheese
		Sauteing liquid of choice; (orig was 1 tb oil)

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.

Posted to MM-Recipes Digest V4 #1

Recipe by: Low-Fat Mexican Cooking, Patrick Earvolino

previous

next