Prep 5 mins
Cook 10 mins
A flavorful and healthy summer dish from the American southwest. Delicious as a side or a main. Best served in a warm tortilla. Take a trip to you local farmer's market and, or better yet, pop a few zucchini seeds in the ground and be ready to harvest beautiful zucchinis daily! My family has this dish weekly when our zucchini plants are producing.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped (jalapenos if you want heat, canned green chili or salsa are ok)
- 2 garlic cloves, minced
- 2 large zucchini, cut into medium chunks (use several colors to make the dish eye-appealing)
- 1⁄4 cup water
- 1⁄2 cup fresh corn kernels (frozen or canned is also ok)
- 2 large tomatoes, chopped
- 1⁄4 cup shredded cheese (monterrey jack or cheddar)
- 1⁄4 teaspoon ground black pepper (more if you prefer more of a kick!)
- 1⁄4 teaspoon salt (optional, to taste)
- 1 small bunch fresh cilantro, chopped (optional)
- Heat oil in a pan over medium heat, add onions and cook until transparent.
- Add green fresh green bell peppers and cook for 1 minute or until slightly softened.
- Add garlic and cook for 30 seconds or until fragrant, but not burned.
- Add zucchini and water and cook until slightly softened, about 3 minutes.
- Add tomatoes and corn and bring to a boil, then lower heat and simmer for 5 minutes.
- Season with salt and pepper.
- Sprinkle with cheese and serve warm. Great in tortillas or served with re-fried beans.