Southwestern Style Zucchini

1 cup (250 mL) chopped onion
2 tbsp (25 mL) oil
7 cups (1.75 L) sliced zucchini
1 red bell pepper, diced
1 small can chopped green chilies, drained
3 cups (750 mL) frozen corn, thawed
2 medium tomatoes, chopped
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) chopped fresh cilantro
1 cup (250 mL) shredded cheddar cheese

In a large frypan, sauté onion in oil 2 minutes. Add zucchini and sauté 3 – 5 minutes, just until zucchini is barely tender. Stir in next 4 ingredients (red pepper through tomatoes). Cover and simmer 5 minutes, stirring occasionally. Add salt, pepper and cilantro; cover and cook 2 – 3 minutes. Sprinkle with cheese and heat just until cheese is melted. Serves 6 as a vegetarian main course or 10 as a side dish.

Cook's Note: If a milder flavour is desired, the amount of canned chilies may be reduced.
Last updated on January 18, 2019