Mexican Zucchini Recipe - Cooking Index
2 tablespoons | 30ml | Butter or oil - (to 3 tbspns) |
1 tablespoon | 15ml | Onion - chopped (medium) |
1 | Garlic clove - (to 2) - minced | |
1/4 cup | 15g / 0.5oz | Tomato pure |
1/4 cup | 59ml | Chicken broth |
2 cups | 474ml | Zucchini |
3 | Fresh corn | |
1 cup | 146g / 5.1oz | Cheese (cheddar or Monterey Jack) |
Salt and pepper - to taste |
Cover the bottom of a skillet with oil or butter. Saute onions and garlic until tender and transparent. Add tomato pure, corn, water, and broth, and simmer for a few minutes. Add zucchini, cover and simmer for eight to 10 minutes.
Uncover and stir. Salt and pepper to taste. Transfer to a serving dish and top with cheese.
Source:
Home & Garden TV -- All In Good Taste
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