Mexican-Bean Salad
INGREDIENTS:
1 18" zucchini (I grow 'em
-big!)
1 cn Corn, drained
1 cn (8 oz) tomato sauce
1/4 lb Chihuahua cheese (or
-Monterey Jack), grated
Oil
1 18" zucchini (I grow 'em
-big!)
1 cn Corn, drained
1 cn (8 oz) tomato sauce
1/4 lb Chihuahua cheese (or
-Monterey Jack), grated
Oil
Heat about 2 tbls oil in skillet. Add corn, and saute' until hot and starting to toast. Add sliced zucchini and tomato sauce and cover for about 3-4 minutes, until zucchini starts to soften. Sprinkle with cheese and cover to melt.
That is the way it was shown to me. surprisingly, there is a LOT of flavor in this dish, but to make it more Mexican, I add a little oregano, garlic powder,one small can diced tomatoes, and about 1 tsp to 1 tbls of green chili with the zucchini.
This is probably the FIRST vegetarian dish that satisfied me. And there aren't many! Grilled Portobella Salad with bleu Cheese vinagrette is the only other one. I'll post that someday.
That is the way it was shown to me. surprisingly, there is a LOT of flavor in this dish, but to make it more Mexican, I add a little oregano, garlic powder,one small can diced tomatoes, and about 1 tsp to 1 tbls of green chili with the zucchini.
This is probably the FIRST vegetarian dish that satisfied me. And there aren't many! Grilled Portobella Salad with bleu Cheese vinagrette is the only other one. I'll post that someday.