 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
Slightly adapted from an old Southern Living recipe. Expecting another bumper crop of zucchini this year. Ingredients:
2 tablespoons olive oil |
4 medium zucchini, thinly sliced |
1 medium onion, chopped |
2 -3 garlic cloves, minced |
1 (16 ounce) can whole kernel corn, drained |
1 (4 ounce) can chopped green chilies, drained |
2 -3 teaspoons seeded chopped jalapeno peppers |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon pepper (or to taste) |
3/4 cup shredded cheddar cheese |
Directions:
1. Let the oil get heated in a large skillet.
2. saute/stir the zucchini, onion, and garlic for 10 minutes or until tender (don't let the garlic burn).
3. Add in the next 5 ingredients; stir/saute until thoroughly heated.
4. Remove from heat; sprinkle the cheese on top and serve.
|
|