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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food. Ingredients:
1 tablespoon cooking oil or 1 tablespoon lard |
1 large onion, chopped |
4 -6 garlic cloves, minced |
4 small zucchini, diced |
1 cup frozen corn, thawed |
1 ripe tomato, chopped |
1 -2 poblano chile, seeded and diced |
1/2 teaspoon salt |
1 1/2 cups queso fresco or 1 1/2 cups cheddar cheese, shredded |
Directions:
1. Heat oil or lard in skillet and cook onions until tender.
2. Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
3. Preheat oven to 350°F.
4. In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
5. Cover with shredded cheese.
6. Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
7. For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
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