This recipe dates back to the time of the Aztecs, since this is a dish made from the best of the summer harvest including vine-ripened tomatoes, fresh corn, and abundant zucchini. Mexican zucchini are smaller and lighter in color than their Italian cousins, although the flavor is similar. Traditionally, the vegetables were cooked in lard, but I prefer the vegetarian version.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 medium zucchini, thinly sliced
- 1 small onion, diced
- 3 garlic cloves, sliced
- 2 ripe tomatoes, diced
- 1 cup fresh or frozen corn kernels
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon dried or 1 1/2 teaspoons fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup shredded cotija cheese
Heat a large skillet over medium heat. Add the olive oil and butter.
When the butter is melted, add the zucchini, onion, and garlic and saute until the vegetables are limp and the onion is slightly translucent, 2 to 3 minutes. Add the tomatoes, corn, cilantro, oregano, salt, and black pepper and simmer until the tomatoes are cooked, 5 minutes more.
Remove from the heat and place in a serving dish. Top with the
cheese and serve nice and hot.
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