Zucchini and corn w/ tomato and roasted chiles

6 Servings

Ingredients

Quantity Ingredient
3 Poblano peppers or New Mexican/Anaheim for less heat
½ medium Onion; chopped
2 Cloves garlic; minced
1 large Tomato; chopped, or 14 oz canned tomatoes, drained and chopped
4 cups Chopped zucchini
1 tablespoon Water
16 ounces Frozen corn; preferably shoepeg
½ teaspoon Salt
1 Leaf epazote; or cilantro sprigs
¼ cup Lowfat cheddar cheese
Sauteing liquid of choice; (orig was 1 tb oil)

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 <ellen@...> Per serving: 111 Calories; 1g Fat (9% calories from fat); 6g Protein; 24g Carbohydrate; 1mg Cholesterol; 217mg Sodium Food Exchanges: 1 Starch/Bread; 1½ Vegetable

Serving Ideas : Serve with beans, salsa, and corn of flour tortillas.

Recipe by: Low-Fat Mexican Cooking, Patrick Earvolino Posted to Digest eat-lf.v097.n229 by Reggie Dwork <reggie@...> on Sep 12, 1997

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