Just as in the Mediterranean folks love to cook eggplant, zucchini and tomato in all sorts of combinations in Mexico you often see corn, zucchini and tomato cooked together...and I must say that its difficult to decide which is better. A few years ago I found a great recipe for a Mexican succotash which I had several times, but then over time I decided to put my own twist on it.
yields 4 servings
1 clove garlic, minced
1/2 medium, onion diced.
2 tablespoons olive oil
2 zucchini, diced
2 ears of corn
1 jalapeño pepper, diced
1 teaspoon oregano
1/4 c cilantro, diced
salt and pepper
4 tablespoons queso fresco, crumbled
Pre heat oven to 350*. Heat olive oil in a pan, cook garlic and onion until the onion turns translucent but is not yet browned. Add diced zucchini and cook for about 10 minutes until it is soft and begins to turn a golden brown. Cut the corn off the ear into the pan and cook another 5 minutes.
Meanwhile, using a melon baller hollow out the tomatoes, dice the insides and add along with the cilantro and jalapeño pepper to the skillet. Season with salt, pepper and oregano. Mixin in 2/3 of the queso fresco. Cook another 5 minutes
Stuff the tomatoes with the vegetable mixture and sprinkle the remaining cheese on top. Bake for 15- 20 minutes.