Sauteed Zucchini, Corn and Chiles

[Guest guest]

Sauteed Zucchini, Corn and Chiles

 

2 tablespoons vegetable oil

1 small onion, sliced

2 garlic cloves, minced

4 Anaheims, roasted, peeled, stemmed, seeded, and thinly sliced 1 1/2 pounds

zucchini, trimmed, and sliced 1/2 inch thick

1 tomato, peeled and chopped

1/2 cup vegetable broth

1/2 cup corn kernels

coarse salt and freshly ground pepper

1 cup shredded jack or panela cheese

 

In skillet, heat oil.

Add onion and saute until soft. Stir in garlic and Anaheims. Saute 30 seconds

longer. Stir in zucchini and tomato and cook 1 to 2 minutes. Add broth, cover,

and simmer 5 minutes. Stir in corn and simmer 5 minutes longer. Season to taste

with salt and pepper. Stir in cheese and cook just until cheese begins to melt.

Serve immediately.

Makes 6 servings.