** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Zucchini is the main ingredient in this recipe which also incorporates tomatoes and garlic and onion for seasoning. Corn and poblanos are also added along with shredded cheese to make a very tasty dish.
1. Place diced zucchini in medium saucepan with water, season lightly with salt and pepper.
2. Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes.
3. Set aside without draining. Heat oil in large skillet over high heat until hot but not quite smoking.
4. Reduce heat slightly; add garlic and onion and cook, stirring, until onion is translucent, about 2 minutes.
5. Stir in tomato and cook until liquid partly is evaporated, about 5 minutes.
6. Stir in corn and poblanos and simmer 5 minutes.
7. Add undrained zucchini and evaporated milk to corn-chili mixture and bring to a boil.
8. Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts.
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Dietary Notes:
This recipe is high in Vitamin A with 50% of your daily recommended intake per serving. This recipe is high in Vitamin C with 97% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Tomato, Cheese, Corn, Garlic, Onion allergies.
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