Saturday, May 21, 2011


I grew up eating this dish... it is made in different ways.  This is the way my momma made it minus the gobs of sour cream and cheese.  Zucchini is in season right now... try it out.

3 Cups of Zucchini, Diced into Half Moon Shapes
1/2 Onion, Chopped
1 Tomato, Chopped
3 Tablespoons Cilantro, Finely Chopped
Crushed or Fresh Red Pepper... to taste
4 Ounces Low Fat Cream Cheese or Vegan Cream Cheese for you Vegans
1 Cup Milk, Regular, Soy, Almond, Hemp... choose your poison
1/2 Teaspoon Oregano
Salt and Pepper to Taste
3 Tablespoons Cooking Oil

Are you wondering what is in that baggie... well... I use certain combinations 
of veggies all the time... so I make these combinations, grind them up in the food processor and freeze them in baggies for future use... examples of combinations would be Onions, Garlic and Cilantro... Onions and Cilantro (photo above) Plain tomatoes... it is nice to have these already to go.

Heat oil in skillet and add the onion... 

Add the Zucchini... 

Add the Tomato... 

Add the Cilantro, Red Pepper and Oregano... Cook for about 3 minutes. 

Cube the Cream Cheese, cook until melted into the Zucchini... 

Add the Milk and cook until cream cheese is melted through and a nice sauce forms. 

Adjust the salt and pepper at this point...

In a large skillet heat the oil and add the onions...

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.