Summer Vegetables In A Creamy Chile Cheese Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Zucchini - (5 small) - scrubbed, but not
		Peeled, and cut into 1/4" dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Garlic clove - minced (large)
1 cup	62g / 2.2oz	Finely-chopped onion
1 cup	62g / 2.2oz	Ripe tomato - (abt 7 oz) - chopped (large)
2 cups	125g / 4.4oz	Fresh corn kernels cut form the cob
		(or 10 oz package frozen corn,
		Or 16 oz can plain corn, drained)
2		Poblano chiles - roasted, peeled,
		And finely chopped
1		Evaporated skim milk - (5 oz)
1/2 lb	227g / 8oz	Low fat white Cheddar cheese - diced
		(not fat free Cheddar cheese)

Recipe Instructions

Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining.

Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more.

Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately.

This recipe yields 4 servings.

Per serving: calories - 270, protein - 18gm, fat - 8gm, cholesterol - 0mg

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of The Strang Cookbook for Cancer Prevention - From the TV FOOD NETWORK - (Show # CL-9158)

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