Zucchini And Corn W/ Tomato And Roasted Chiles Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Poblano peppers or New Mexican/Anaheim for less heat,
1/2 medium: Onion, chopped
2 Cloves: garlic, minced
1 large: Tomato, chopped, or 14 oz canned tomatoes, drained and chopped
4 cup: Chopped zucchini,
1 tbsp: Water,
16 ounce: Frozen corn, preferably shoepeg
1/2 tsp: Salt,
1 Leaf: epazote, or cilantro sprigs
1/4 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
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.
Recipe by: Low-Fat Mexican Cooking, Patrick Earvolino
Posted to Digest eat-lf.v097.n229 by Reggie Dwork on
Sep 12, 1997
Source from luhu.jp
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.
Recipe by: Low-Fat Mexican Cooking, Patrick Earvolino
Posted to Digest eat-lf.v097.n229 by Reggie Dwork
Sep 12, 1997
Source from luhu.jp