Zucchini and Corn W/ Tomato And Roasted Chiles
| Yield: | 6 Servings |
| Categories: | Vegetarian, Mexican, Vegetables |
| 3 | Poblano peppers or New Mexican/Anaheim for less heat | |
| 1/2 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | lg | Tomato; chopped, or 14 oz canned tomatoes, drained and chopped |
| 4 | c | Chopped zucchini |
| 1 | tb | Water |
| 16 | oz | Frozen corn; preferably shoepeg |
| 1/2 | ts | Salt |
| 1 | Leaf epazote; or cilantro sprigs | |
| 1/4 | c | Lowfat cheddar cheese |
| Sauteing liquid of choice; (orig was 1 tb oil) |
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