Zucchini and Corn Recipe

Name: Zucchini and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 poblano peppers or 3 new mexican anaheim chilies; 1 tablespoon oil; 12 medium onion, chopped; 2 garlic cloves, minced; 1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped; 4 cups zucchini, chopped; 1 tablespoon water; 16 ounces frozen corn (preferably shoepeg); ½ teaspoon salt; 1 leaf epazote or 1 leaf cilantro leaf; ¼ cup low-fat cheddar cheese

Servings: persons

3 poblano peppers or 3 new mexican anaheim chilies
1 tablespoon oil
12 medium onion, chopped
2 garlic cloves, minced
1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped
4 cups zucchini, chopped
1 tablespoon water
16 ounces frozen corn (preferably shoepeg)
½ teaspoon salt
1 leaf epazote or 1 leaf cilantro leaf
¼ cup low-fat cheddar cheese

1
Roast the peppers either over a gas burner or under the broiler until blistered all over.
2
Place in a paper bag for 10 minutes.
3
Remove stems and seeds and chop.
4
Saute the onions until soft but not brown.
5
Add garlic and saute for an additional 2 minutes.
6
Add the tomato and heat for several minutes until the mixture has thickened.
7
Add zucchini and 1 tablespoon water, stir and cover.
8
Cook until squash is tender, about 7 minutes.
9
Add the chopped chilies and corn and cook over medium heat for 1-2 minutes.
10
Add the salt and epazote or cilantro.
11
Heat until most of the liquid has evaporated.
12
Stir in cheese, cover and remove from heat.
13
Wait for 3 minutes, then serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 poblano peppers or 3 new mexican anaheim chilies, 1 tablespoon oil, 12 medium onion, chopped, 2 garlic cloves, minced, and more.

Yes, Zucchini and Corn falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini and Corn

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