Zucchini, Chile and Corn Sauté
Makes
2
servings

This is an easy summer combo to make a quick dinner. Add to a brunch frittata or wrap it up in a tortilla.

Meal Type
Entrees
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
2 ears of corn
4 large Anaheim chiles
2 tablespoons extra virgin olive oil
1 medium size red onion diced
3 cloves garlic minced
2-3 medium size zucchini cut into ½ inch quarter rounds
½ teaspoon sea salt
¼ -½ cup grated cheddar cheese
8 corn tortillas, warmed
1

Cut the kernels from the cob. Set the corn and the cobs aside.

2

Place the chiles on a baking sheet. In a pre-heated oven, broil them until the skin blisters and turns a dark brown. Turn over using tongs and broil on the other side. Remove from the oven and put the chilies in a plastic bag so they sweat. In about 10 minutes, remove from the bag and peel the skin off. Slit the chilies open and remove the seeds. Chop into ½ inch size pieces. Set aside.

3

Heat the oil in a large skillet. Add the onion and sauté for a few minutes. Add the garlic and stir for another minute.

4

Add the zucchini and sauté until it just begins to brown.

5

Add the chile, sauté for a few minutes longer, then add the corn.

6

Add the sea salt. Continue to sauté for a few minutes longer

7

Remove from the heat and top with the grated cheese.

8

Serve with the warmed tortillas.