Here's a good end of summer dish when you are looking for another way to use that zucchini that seems to multiply overnight.
I love the colors in this!
I make this for the crew with ribs and hot links, baked potatoes, a chile relleno casserole, and these homemade rolls. I have two guys on the crew this fall who will not touch a vegetable to save their lives with the exception of a potato, but everyone else loves it and I am certain they would too if they would just try it! I've had a few converts through the years.
When our boy graduated from USMC boot camp (THAT was 13 weeks that added to my gray hair!), they had this amazing ceremony and they told us a little about changes we may notice in our boys. One of those changes was that they would wear their pants...above their waists. The other was that picky eaters would be returned to their families, cured. They would now eat everything on their plates...AND LIKE IT. LOL
Neither of mine are picky eaters and perhaps that is why I like to cook. So give this dish a whirl. I am always looking for new recipes, particularly side dishes because I like variety so maybe y'all will enjoy this:
4 medium zucchini or a mix of zucchini and yellow squash
1 chopped onion
1/4 C butter or olive oil for sauteing (I use a combination of the 2)
1 C fresh corn cut from the cob or 1can whole kernel corn, drained
1 can Rotel (tomatoes with green chiles)
extra green chile (see previous post) :)
Saute the onion for just a few minutes to soften. Add the zucchini and saute for 10-15 minutes. I add coarse ground pepper too. Then just dump in your corn and Rotel and green chile. Let simmer for 10 minutes or so and then sprinkle with grated cheese. I usually use sharp Cheddar. Then dig in!