Zucchini and Corn
Oct 4th, 2008 by Queenkv
My Medill buddy Sara cooked this tasty, hearty veggie dish that her mom made back in the day.
I’m terrible with transcribing Spanish, but I do know it translates into Zucchini and Corn.
Cross-posted on my Brainpickings
Cooking with Sara! from Kris Vera-Phillips on Vimeo.
I made the white rice with our handy rice cooker.
To recap, Sara used the following ingredients:
- 2 cans of tomato sauce
- one cube of chicken bullion, microwaved with water
- 2 zucchinis, chopped up
- chopped up onion (about 1/2)
- 1 can of corn (or you can boil your own)
- A handful of oregano
- A little bit of whole milk
- 2 slices of American cheese
The tomato sauce tied the fresh veggie flavors together. Sara’s right, the whole milk and the cheese added a lovely creamy texture to the mixture. I loved how it all tasted over white rice.
Good times!
