Zucchini and Corn

• 3 poblano peppers or 3 new mexican anaheim chilies
• 1 tablespoon oil
• 12 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped
• 4 cups zucchini, chopped
• 1 tablespoon water
• 16 ounces frozen corn (preferably shoepeg)
• 12 teaspoon salt
• 1 leaf epazote or 1 leaf cilantro leaf
• 14 cup low-fat cheddar cheese

1. Roast the peppers either over a gas burner or under the broiler until blistered all over.
2. Place in a paper bag for 10 minutes.
3. Remove stems and seeds and chop.
4. Saute the onions until soft but not brown.
5. Add garlic and saute for an additional 2 minutes.
6. Add the tomato and heat for several minutes until the mixture has thickened.
7. Add zucchini and 1 tablespoon water, stir and cover.
8. Cook until squash is tender, about 7 minutes.
9. Add the chopped chilies and corn and cook over medium heat for 1-2 minutes.
10. Add the salt and epazote or cilantro.
11. Heat until most of the liquid has evaporated.
12. Stir in cheese, cover and remove from heat.
13. Wait for 3 minutes, then serve.

peppers, oil, onion, garlic, tomatoes, zucchini, water, corn, salt, epazote, lowfat

Taken from www.food.com/recipe/zucchini-and-corn-203342 (may not work)