Sunday, July 20, 2014

Zucchini with Corn

2 medium zucchini, chopped into small cubes 
1 can of corn or 2 fresh sweet corns boiled and sliced 
1 cup finely chopped onion 
2 Tbsp oil
1 tablespoon chicken bouillon powder
¼ cup water
¾ cup shredded cheese of choice (Cheddar or Monterrey or both)
Salt and black pepper to taste

Place the oil in a skillet to medium heat
Place onion and a little salt in the skillet and fry until it is light colored
Place the chopped zucchini in the pan to sauté a little
Place the corn in the pan to sauté a little, add the pepper and bouillon powder
Add the water and cover
Lower to a simmer and let it simmer about 5 minutes, taste and add salt if necessary
Turn off the stove, add the cheese on top and cover to melt cheese

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