Name: Zucchini and Corn W/ Tomato And Roasted Chiles
Ingredients: 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)

If Christ is, to us, only our substitute to admire and not also our example to follow, we will not rouse ourselves to do hard things in obedience to Him. That will be spiritually deadening in the long run. If Christ is, to us, only our example to follow and not first our substitute to admire, we will not lean on Him as our savior and be freed from ourselves. That too is spiritually deadening in the long run. We can get it wrong and still thrive for a while. But in the long run, only a well-proportioned theology can keep us spiritually alive.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Mexican & s, Tried, Vegetables, Vegetarian	6	Servings

INGREDIENTS

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)

INSTRUCTIONS

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 <ellen@brakes.elekta.com>
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 <reggie@reggie.com> on
Sep 12, 1997

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