Its summer
and that means there are gardens with an abundance of zucchini. Here is one
dish to try - it is one that I’ve eaten at every Tia's and Tio’s house for as long
as I can remember. This is the recipe that I’ve conjured up and I must say it
is bursting with flavor. Note the corn does not have to be grilled but it adds
a little extra smokiness that I like. Anytime this is served at my table young
and old gobble it up. It’s a simple recipe.
INGREDIENTS
- 2 Tablespoons avocado oil
- 1 brown onion (sliced)
- 3 cloves garlic (minced fine)
- 4 tomatoes (seeded and chopped)
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 3 corn on the cob (grilled and shaved, only need kernels)
- 1 cup queso fresco cheese
- Cilantro to garnish
PREPARATION
- In a large frying pan over medium-high flame, add avocado oil and onions, sauté until onions begin to caramelize.
- Add garlic and chopped tomatoes, sauté on low-medium flame for 5-10 minutes.
- Add zucchini, garlic salt and pepper and continue to sauté until tender.
- Turn off heat add grilled corn and queso fresco cheese.
- I place in serving bowl and sprinkle with cilantro.
