If you’ve ever grown zucchini, you know how prolific one little plant can be. During the summer readers are constantly asking me what they can do with all their zucchini, and this recipe ranks as one of my top suggestions. Not only does it turn this ho-hum vegetable into something delicious, it also highlights two other summer stars – corn and tomatoes. This Mexican inspired side is a great accompaniment for grilled meats or poultry, but especially good with other south-of-the-border style foods such as tacos, enchiladas, or quesadillas. This recipe makes a lot, but leftovers store in the refrigerator for a few days.
Corn, Tomato & Zucchini Cazuela
- 1 small white onion chopped
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves chopped
- 3 medium tomatoes cored and chopped
- 1 small jalapeno seeded and chopped
- 2 ears cooked corn kernels cut from the cob
- 2 teaspoons dried oregano
- ½ teaspoon freshly ground nutmeg*
- 1 large or two medium zucchini cut into small cubes
- 1 cup grated young manchego cheese such as a 3-month aged, or use a mild cheddar
- 1 teaspoon kosher salt
- ¼ cup sour cream or greek yogurt or Mexican crema
- ½ cup cilantro chopped
- Warm the oil in a large pot over medium heat. Add the onions and cook for 5-8 minutes, stirring so they don’t brown. Add the garlic, jalapeno, oregano and nutmeg and cook for an additional minute.
- Stir in the corn and cook for 3-5 minutes, stirring, then add the zucchini and tomatoes. Add the salt and cook until the tomatoes break down and create a creamy, thick, stew-like mixture, about 15 minutes more. You can partially cover it if it is splattering.
- Turn the heat to low and stir in the cheese and sour cream. Taste for seasoning an add more salt if needed, and some freshly ground black pepper. Finally stir in the cilantro just before serving.