Thursday, June 25, 2015


1 onion, chopped (1 to 2 cups)
2 cloves garlic, minced
1/2 teaspoon oregano
1 14.5 oz. can diced tomatoes or 1 1/2 - 2 cups fresh
1 1/2 to 2 pounds zucchini (about 3 large) sliced
1 cup corn
1 4 oz. can mild green chilies
1 teaspoon lemon juice or vinegar
salt and pepper to taste

In a large skillet, saute' onions in a small amount of water for 15 minutes, adding a tablespoon or two of water as necessary to keep the onions from sticking to pan.  Add garlic and oregano and saute' one minute longer. Stir in tomatoes, zucchini, corn and green chilies, cover and cook 20 minutes or until zucchini is tender. Add lemon juice and season to taste with salt and pepper.

black bean burger, potato salad, calabacitas

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