Zucchini and Corn

This is a recipe my BF found on-line and features his favorite combination of vegetables. It's a really delicious Mexican recipe. Instead of a leaf of epazote we used a few sprinklings of dried, and we used canned Mexican peppers instead of the poblano. Also, add more cheese if you are inclined to do so.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  poblano peppers or 3  new mexican anaheim chilies
• 1  tablespoon  oil
• 1⁄2 medium onion, chopped
• 2  garlic cloves, minced
• 1  large tomatoes, chopped or 14  ounces canned tomatoes, drained and chopped
• 4  cups zucchini, chopped
• 1  tablespoon water
• 16  ounces frozen corn (preferably shoepeg)
• 1⁄2 teaspoon salt
• 1  leaf epazote or 1  leaf cilantro leaf
• 1⁄4 cup low-fat cheddar cheese

Directions

1. Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop.
2. Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes.
3. Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes.
4. Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated.
5. Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve.