Title: Mexican Zuccini Skillet
Categories: None
Yield: 1 Servings

1 18" zucchini (I grow 'em
-big!)
1 cn Corn, drained
1 cn (8 oz) tomato sauce
1/4 lb Chihuahua cheese (or
-Monterey Jack), grated
Oil

Heat about 2 tbls oil in skillet. Add corn, and saute' until hot and
starting to toast. Add sliced zucchini and tomato sauce and cover for about
3-4 minutes, until zucchini starts to soften. Sprinkle with cheese and
cover to melt.

That is the way it was shown to me. surprisingly, there is a LOT of flavor
in this dish, but to make it more Mexican, I add a little oregano, garlic
powder,one small can diced tomatoes, and about 1 tsp to 1 tbls of green
chili with the zucchini.

This is probably the FIRST vegetarian dish that satisfied me. And there
aren't many! Grilled Portobella Salad with bleu Cheese vinagrette is the
only other one. I'll post that someday.

Posted to Recipe Archive - 15 Sep 96

submitted by: rlarsen@pyrotechnics.com

Date: Thu, 1 Aug 1996 00:34:50 -0400