ZUCCHINI CHILI
Provided by Rachael Ray : Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
- Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
- While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
- To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
- Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CORN, ZUCCHINI AND POBLANO CHILI SAUTE
Make and share this Corn, Zucchini and Poblano Chili Saute recipe from Food.com.
Provided by lazyme
Categories Corn
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
- Enclose in paper bag 10 minutes.
- Peel and seed chilies and pepper; cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add half of zucchini; sauté until brown, about 7 minutes.
- Using slotted spoon, transfer to medium bowl.
- Repeat with remaining zucchini.
- Discard oil from skillet; wipe skillet clean.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat.
- Add onion and garlic; saute until onion begins to soften, about 5 minutes.
- Add chilies and pepper and stir until heated through, about 3 minutes.
- Stir in zucchini and corn.
- Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 219, Fat 7.5, SaturatedFat 1.1, Sodium 20.5, Carbohydrate 37.9, Fiber 6.6, Sugar 5.1, Protein 7
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
CORN, ZUCCHINI AND POBLANO CHILI SAUTé
Categories Side Sauté Corn Hot Pepper Zucchini Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
CORN ZUCCHINI SAUTE
This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI
Categories Salad Pepper Tomato Vegetable Side Sauté Fourth of July Picnic Vegetarian Quick & Easy Lunch Corn Zucchini Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Roast and peel poblano chili .
- Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
More about "corn zucchini and poblano chili sauté recipes"
SKILLET ZUCCHINI, CORN, AND PEPPERS (CALABACITAS) - AVERIE …
From averiecooks.com
4.7/5 (34)Total Time 20 minsCategory Sides, Salads & VegetablesCalories 174 per serving
- To a very large skillet, add the oil, onions, bell peppers, and cook over medium-high heat for about 5 minutes, or until onion and peppers are beginning to soften; stir intermittently.
- Add the zucchini, corn, chiles, evenly sprinkle with the cumin, oregano, salt and pepper, optional cayenne, and stir to combine. If necessary, add additional oil if it's looking at all dry. Cook for about 5 minutes, or until vegetables are as tender as desired; stir intermittently.
- Add the tomatoes, lime juice, and stir to combine. Taste the dish and if necessary, add more salt, pepper, cayenne, etc. Note - the cayenne doesn't make the dish spicy, but rather flavors a very large skillet of vegetables so that they're not bland. Serve immediately. Recipe also holds well and can be served at room temp. Extra will keep airtight in the fridge for up to 5 days or in the freezer for 4 months, noting that the texture of the vegetables will be softer upon thawing if you choose to freeze it.
POBLANO, CORN AND ZUCCHINI PIZZA - PATI JINICH
From patijinich.com
ESQUITES-STYLE POBLANO PASTA SALAD
From foodandwine.com
CALABACITAS DE TAPACHULA (ZUCCHINI & CORN IN POBLANO …
From eatingwell.com
ZUCCHINI & POBLANO PEPPER SAUTE - SLENDER KITCHEN
From slenderkitchen.com
STUFFED ZUCCHINI WITH BLACK BEANS, CORN AND POBLANO …
From eatingwell.com
EASY CREAMY ZUCCHINI CORN AND POBLANO CHILE (CALABACITAS CON …
From inmamamaggieskitchen.com
4.8/5 (12)Total Time 25 minsCategory LunchCalories 354 per serving
CORN ZUCCHINI AND POBLANO CHILI SAUTé
From wikifoodhub.com
CORN SAUTé WITH ZUCCHINI AND BELL PEPPER | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
RECIPE: ZUCCHINI AND CORN IN POBLANO SAUCE
From houstonchronicle.com
ZUCCHINI CORN SAUTé - CHUGWATER CHILI
From chugwaterchili.com
SHRIMP, MUSHROOMS AND ZUCCHINI WITH POBLANO LABNEH SAUCE AND …
From latimes.com
CREAMY ZUCCHINI, CORN, AND POBLANO RAJAS - MUY BUENO
From muybuenoblog.com
GRILLED STUFFED POBLANOS RECIPE
From allrecipes.com
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
From bonappetit.com
You'll also love