Zucchini and Corn W/ Tomato And Roasted Chiles

Yield: 6 Servings
Categories: Vegetarian, Mexican, Vegetables
3Poblano peppers or New Mexican/Anaheim for less heat
1/2mdOnion; chopped
2Cloves garlic; minced
1lgTomato; chopped, or 14 oz canned tomatoes, drained and chopped
4cChopped zucchini
1tbWater
16ozFrozen corn; preferably shoepeg
1/2tsSalt
1Leaf epazote; or cilantro sprigs
1/4cLowfat cheddar cheese
Sauteing liquid of choice; (orig was 1 tb oil)
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