| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
18" zucchini (I grow 'em big!) |
| 1 |
cn |
Corn, drained |
| 1 |
cn |
(8 oz) tomato sauce |
| 1/4 |
lb |
Chihuahua cheese (or Monterey Jack), grated |
|
|
Oil |
INSTRUCTIONS
Heat about 2 tbls oil in skillet. Add corn, and saute' until hot and
starting to toast. Add sliced zucchini and tomato sauce and cover for about
3-4 minutes, until zucchini starts to soften. Sprinkle with cheese and
cover to melt.
That is the way it was shown to me. surprisingly, there is a LOT of flavor
in this dish, but to make it more Mexican, I add a little oregano, garlic
powder,one small can diced tomatoes, and about 1 tsp to 1 tbls of green
chili with the zucchini.
This is probably the FIRST vegetarian dish that satisfied me. And there
aren't many! Grilled Portobella Salad with bleu Cheese vinagrette is the
only other one. I'll post that someday.
Posted to Recipe Archive - 15 Sep 96
submitted by: rlarsen@pyrotechnics.com
Date: Thu, 1 Aug 1996 00:34:50 -0400
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