Sauteed Zucchini with Onions, Peppers, and Corn

The Menu

Grilled Sausage Links

Sauteed Zucchini with Onions, Peppers, and Corn*

Garden Salad

We only have four zucchini plants, and they all look just about this ratty, but they are producing like crazy.  All too often we find one like the one Stanley is holding above.  Too big to do anything with; too small to enter in any contest.  We like to pick them small, still holding the bloom.

Sauteed Zucchini with Onions, Peppers, and Corn - My Version

2 small Zucchini - about 1/2 pound, sliced
1/2 small red onion, medium chop
1/2 orange pepper, medium chop
1/2 red pepper, medium chop
1/2 canned chipotle pepper, seeded, and chopped
1 220gram can of Elote Dorado (whole kernel yellow corn)
1/2 cup rice, cooked using package directions
1/4 cup queso de cabra con chipotle (goat cheese flavored with chipotle peppers)
Salt and pepper
More olive oil as needed
Heat 1 Tsp olive oil to a medium skillet.  Add sliced zucchini and cook, turning as needed until brown on both sides.  Lightly salt.
Meanwhile add 1Tsp olive oil to another skilled, to saute the onions and peppers.  Lightly salt.

Combine all the vegetables.  Add the corn, rice, and cheese.  Continue cooking just until everything is piping hot and the cheese has melted.  Add a dash or two of black pepper and more salt as needed.

2 generous servings.  Any left-over you may have are great the next day.

The inspiration for this recipe came from the abundance of my garden and what was on my grocery shelves.