Zucchini With Cheese - {Calabacitas Con Queso}

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (small)
1 tablespoon	15ml	Garlic clove - minced (large)
1 tablespoon	15ml	Serrano chile - halved lengthwise, (small)
		And sliced crosswise
1/4 teaspoon	1.3ml	Cumin seeds
1/2 lb	227g / 8oz	Tomatoes - chopped
1 lb	454g / 16oz	Zucchini - sliced, see * Note
		Kernels from 1 ear corn - (3/4 to 1 cup)
1 tablespoon	15ml	Chopped fresh oregano leaves
1 teaspoon	5ml	Salt
1 cup	146g / 5.1oz	Shredded combined Jack and Cheddar cheese

Recipe Instructions

* Note: If the zucchini are too big around, cut them in half lengthwise, then slice crosswise.

Heat the oil in a large deep skillet over medium heat. Add the onion, garlic, chile and cumin seeds and cook until the onion is tender, about 5 minutes. Add the tomatoes and cook until soft, about 5 minutes.

Add the zucchini, corn, oregano and salt and cook, uncovered, until the zucchini is tender, stirring as needed, 10 to 12 minutes.

Top evenly with the cheese and cook until the cheese is almost melted.

This recipe yields 4 servings.

Each serving: 252 calories; 848 mg sodium; 29 mg cholesterol; 17 grams fat; 7 grams saturated fat; 16 grams carbohydrates; 11 grams protein; 3.56 grams fiber.

Source:
The Los Angeles Times, 08-01-2001

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