Corn and Zucchini with Cheese |
| Name: |
Sandra Mendez |
| Base: |
El Centro Naval Base |
| Recipe: |
Corn and Zucchini with Jack Cheese
Growing up in a large poor family (8 kids) my Mother had to be inventive in order to feed us all. This recipe was and still is a favorite. (NOTE: this recipe’s ingredient measurements are estimates, but very close for a family of 4, since we still make a large batch.)
Ingredients: 1 tbs cooking oil, 2-3 green onion bulbs diced , 1/2 can corn (drained), 1 large diced tomato, salt to taste, 2 medium zucchini sliced into 1/4" round pieces, 1/4 to 1/2 cup grated Montreal jack cheese. In a large skillet heat the cooking oil over medium heat, add the green onions and cook until the onions are soft. Reduce heat to medium low and add the corn, tomato and salt. Stir mixture, cover and let simmer until the tomato breaks down. As the tomato breaks down, it will create a watery sauce. Next add the zucchini, cover and simmer until the zucchini is fork tender. Taste and add more salt if needed. Sprinkle the cheese over the mixture, cover and simmer until the cheese melts (about 1-2 minutes). Serve over rice.
NOTE: For a variation you can add 1 cup of cooked diced chicken breast with the zucchini.
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