Calabacitas

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3		Long slender zucchini - trimmed, cut into
		Quarters lengthwise and sliced 1/2" thick
		Kosher salt - to taste
1 teaspoon	5ml	Dried oregano
		= (preferably Mexican)
1 teaspoon	5ml	Ground cumin
		Kernels from 2 ears fresh corn
2		Poblano peppers - (to 3) - roasted, peeled,
		Seeded and diced
3		Tomatoes - diced (large)
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Shredded Colby Longhorn or
		Monterey Jack cheese
3 tablespoons	45ml	Chopped fresh cilantro

Recipe Instructions

Heat the olive oil in a deep saute pan over medium-high heat. Add the zucchini and one-half teaspoon salt and cook 5 minutes, stirring often, until the zucchini starts to soften.

Add the oregano and cumin and cook, stirring constantly, until well coated, 2 to 3 minutes longer. Lower the heat to medium and stir in the corn, poblanos and tomatoes. Cook, stirring often, until all the vegetables are soft but not mushy, about 15 minutes (add a little water to the pan if the vegetables get too dry). Just before serving, stir in the pepper, cheese and cilantro.

This recipe yields 4 to 6 servings.

Each serving: 239 calories; 11 grams protein; 18 grams carbohydrates; 5 grams fiber; 15 grams fat; 7 grams saturated fat; 30 mg. cholesterol; 196 mg. sodium.

Source:
The Los Angeles Times, 08-18-2004

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