Colache Mexican Zucchini Side Dish Recipes

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Steps:

• Heat butter in saute pan.
• Stir in onion and cook until limp.
• Add other vegetables.
• Add salt and pepper.
• Cover and cook over low heat for 30-40 minutes, stirring occasionally.

Steps:

• Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
• In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
• Add zucchini stirring frequently to lightly saute for 2 minutes.
• Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
• Remove from heat and serve. Enjoy!

Steps:

• Place olive oil and garlic over medium heat in a pan.
• Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a transparent appearance.
• Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes.