Total time: 35 minutes
Servings: 6 to 8
Note: Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer cooking time).
1/4 cup oil
1 cup finely chopped onion
2 cloves garlic, minced
1/2 jalapeño, minced (or more to taste)
2 large tomatoes, coarsely chopped
4 large zucchini, quartered lengthwise and cut into 1/4 -inch slices (see note)
4 ears corn, shucked (about 3 cups) (see note)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated queso fresco
1. Heat a large skillet over medium heat. When it's hot, add the oil, then the onion, garlic and jalapeño. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
2. Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.
3. Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.
4. Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.
Each of 8 servings: 155 calories; 5 grams protein; 19 grams carbohydrates; 4 grams fiber; 9 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 326 mg. sodium.Copyright © 2015, Los Angeles Times