Total Time
35mins
Prep 15 mins
Cook 20 mins

A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

Ingredients Nutrition

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.
Most Helpful

One of my favorite side dishes - and very flexible. I've used all kinds of summer squash (whatever's ripe or available at the farmers' market). And I seldom finish it off in the oven, settling instead for doing it all on the stove top. I frequently use a chili-based Penzy's seasoning blend instead of the poblano chili. Thanks Sue, for a great starting-off point to guide my cooking. And now, my apologies for reviewing a recipe I didn't follow. My purpose was to encourage others not dismiss it if you're short on an ingredient or time. At least I didn't say "I followed the recipe to a T, except, except, except."

Nancy80634 January 31, 2008

I enjoyed this very much! I used 2 hatch chiles instead of poblano, and it was great. Used cheddar, but I think next time I will try 1/2 cheddar and 1/2 queso fresco. Thanks for posting!

noway August 29, 2010

I made this with recipe 279162 for supper and they complimented each other nicely! This was a great healthy Mexican side dish. I used 1/2 of a poblano because I'm not used to cooking with it and wasn't sure of the heat. Next time I'll definitely use 1 whole chile. I sprinkled some cumin and garlic salt to the mixture while it was sauteeing. This would be great with black beans added to it.

Zanni January 30, 2008