| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice
- Salt and pepper
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 medium onion, finely chopped, about 1 cup
- 1 large ripe tomato, chopped, about 7 ounces
- 2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained
- 2 poblano chiles, roasted, peeled, and finely chopped
- 5-ounce can evaporated skim milk
- 1/2 pound low fat, not fat free, white Cheddar cheese, diced
Instructions
- Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining.
- Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more.
- Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately.
Nutrition Facts
| Calories | 270 |
| Total Fat | 8 grams |
| Protein | 18 grams |
Reviews
The sauce was not a good consistancy.
Was looking for something new as a veggie side dish – this one has great taste, my family loved it. But is there a technique for preventing cheddar cheese from getting “clumpy” once melted and mixed into any dish? The flavor is very good, but as the food loses some of its heat, the cheese starts to clump and even stick to the fork. That’s my only concern about this one – I’m sure I’ll make it again since my “meat and potatoes” guy ate it up.