• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Zucchini and Corn W/ Tomato And Roasted Chiles

  • Recipe Submitted by on

Category: Vegetarian, Vegetables

 Ingredients List

  • 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 chopped
  • 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?