1 18" zucchini (I grow 'em big!) 1 can corn, drained 1 8 oz can tomato sauce 1/4 pound Chihuahua cheese (or Monterey Jack), grated oil Heat about 2 tbls oil in skillet. Add corn, and saute' until hot and starting to toast. Add sliced zucchini and tomato sauce and cover for about 3-4 minutes, until zucchini starts to soften. Sprinkle with cheese and cover to melt. ------- That is the way it was shown to me. surprisingly, there is a LOT of flavor in this dish, but to make it more Mexican, I add a little oregano, garlic powder, one small can diced tomatoes, and about 1 tsp to 1 tbls of green chili with the zucchini. This is probably the FIRST vegetarian dish that satisfied me. And there aren't many! ---- Recipe Internet Recipes from AROUND THE WORLD to subscribe, send E-mail to davidg@clam.rutgers.edu with the subject SUBSCRIBE RECIPES Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Zucchini Skillet
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