I'm always looking for ways to use up zucchinis from our garden, since they are nearly always SO plentiful! This delicious side-dish (or vegetarian main dish) combines those abundant zucchinis with the sweet corn that's in season at the same time. It will make the most ordinary meal seem special. It's quick and easy to prepare, too!
1/2 cup chopped onion
1 small green bell pepper, chopped
1 clove garlic, minced
1 lb. young zucchinis, sliced 1/4" thick
1/4 cup butter or margarine
1 small can of tomato sauce (approx. 8 ounces)
4 cups fresh sweet corn kernels, stripped from cob -or- 1 lb. frozen whole kernel corn
1 tsp. sugar
1/2 tsp. sea salt
1/8 tsp. ground black pepper
1 T. chili powder
1/2 tsp. dried leaf oregano
If using fresh corn, strip off husks and silk and wash under running water. Cut the kernels from the cob using a stripping tool or paring knife. Measure 4 cups of kernels; set aside.
In a 10" skillet, saute the onion, green pepper, garlic and zucchini slices in the butter over medium-high heat for 3 minutes. Add the tomato sauce, corn, sugar and seasonings. Bring to a gentle boil; reduce heat and simmer, uncovered, over medium-low heat for 15 to 25 minutes, or until the zucchini is tender.
Makes about 8 servings.
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NOTES:
SPANISH CORN & ZUCCHINI
1/2 cup chopped onion
1 small green bell pepper, chopped
1 clove garlic, minced
1 lb. young zucchinis, sliced 1/4" thick
1/4 cup butter or margarine
1 small can of tomato sauce (approx. 8 ounces)
4 cups fresh sweet corn kernels, stripped from cob -or- 1 lb. frozen whole kernel corn
1 tsp. sugar
1/2 tsp. sea salt
1/8 tsp. ground black pepper
1 T. chili powder
1/2 tsp. dried leaf oregano
If using fresh corn, strip off husks and silk and wash under running water. Cut the kernels from the cob using a stripping tool or paring knife. Measure 4 cups of kernels; set aside.
In a 10" skillet, saute the onion, green pepper, garlic and zucchini slices in the butter over medium-high heat for 3 minutes. Add the tomato sauce, corn, sugar and seasonings. Bring to a gentle boil; reduce heat and simmer, uncovered, over medium-low heat for 15 to 25 minutes, or until the zucchini is tender.
Makes about 8 servings.
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NOTES:
- You can easily substitute crookneck or pattypan squashes -- or any combination -- for the zucchinis. Just be sure to choose young ones. The older/larger they get, the bigger and more abundant the seeds will be. In fact, if your squashes contain largish seeds, you may want to scoop them out and discard them.
- One ear of fresh corn should yield about one cup of cut kernels, so you will need 4 or 5 ears. You can even use leftover cooked corn on the cob for this dish.
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