Zucchini and Corn W/ Tomato And Roasted Chiles
Try this Zucchini and Corn W/ Tomato And Roasted Chiles recipe, or contribute your own. "Vegetables" and "Mexican" are two of the tags cooks chose for Zucchini and Corn W/ Tomato And Roasted Chiles.
Yield: 6 Ready in 1 hours
favorite of 18 people 10 people want to try
Zucchini and Corn W/ Tomato And Roasted Chiles Preparation
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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Zucchini and Corn W/ Tomato And Roasted Chiles Reviews
Roasting the peppers can also be done on a stovetop grill. I chose mild jalapenos to pick up the heat a bit.
7 years, 6 months, 4 weeks, 6 hours, 44 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven