Zucchini with Corn


Tasty side dish!

-- Serves
SKILL LEVEL 6 servings
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 small onion, cut into thin wedges
2 cloves garlic, minced
1 pound zucchini OR Mexican squash, cut into 1/2-inch cubes (about 5 cups)
1 fresh poblano chili, roasted, peeled and seeded, sliced into thin strips OR 1/4 cup canned diced green chilies
1/2 pound (3 to 4) Italian plum tomatoes, cut up
1-1/4 cups corn kernels cut from 4 ears corn OR 1 package (10 ounces) frozen corn
3/4 cup water
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried oregano, crushed
1/3 cup shredded Queso Asadero OR Mozzarella cheese

In 10-inch (26 cm) skillet heat corn oil over medium-high heat.  Add onion and garlic; cook and stir for 30 seconds.  Add zucchini and chili; continue cooking, stirring frequently just until zucchini is tender.

Add tomatoes, corn, water, salt, pepper and oregano.  Bring to boil; reduce heat.  Cover and simmer 15 minutes or until mixture thickens.  Top with cheese.

Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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