Mexican Zucchini
5 to 6 medium zucchinis
2 ripe tomatoes
1 small onion
1 can of sweet corn
salt and pepper to taste
2 tablespoons of canola oil (or soy oil or any oil you prefer to use)
Dice the zucchini, tomatoes and onions. Heat a saucepan with the oil and first add the onion and fry for a bout 1 minute, then add the zucchini and the tomatoes and cover, let it cook for about 4 minutes. Then, add the sweet corn and check that the zucchini is well cooked, if it is, add salt and pepper to taste; if not, let it cook covered for another 2 - 3 minutes and then add the salt. The salt has to be added when the zucchini is cooked. After you add the salt and pepper, mix very well and let it in the fire for another minute or so. Serve hot and enjoy!
You can make wraps with flour tortillas and they are delicious with Tabasco sauce (if you like it hot) ;)
SO HOW'D IT GO?
A simple, delicious use of my summer garden bounty. I, too, used the lime with a little cilantro. I also minced up a couple jalapenos from my garden to add in and ate with hot sauce in tortillas. Thanks for a fresh and simple recipe.
I made this last night and it was quite good. I added some red pepper flakes and cilantro and squeezed half a lime over it all after I removed it from the heat. It made very tasty soft tacos with a bit of vegan cheese! :)