This is a fantastic Tex-Mex comfort food recipe. It’s also really easy to put together and can easily be made vegan by omitting the cheese or using a dairy-free cheese substitute. The diced tomatoes and sweet corn can be fresh or canned, up to you.
3 Tablespoons olive oil
1 medium yellow onion, diced
1 – 2 cloves of garlic (1 large or 2 small)
3 medium zucchini, sliced 1/4 inch thick
14.5 oz diced tomatoes
1 teaspoon hot sauce, or to taste
14.5 oz sweet corn, drained
salt & black pepper to taste
1 1/2 cups freshly shredded Monterrey Jack cheese
In a large skillet add onion and garlic to oil and saute until onions begin to become translucent.
Add zucchini and turn them as they cook. When zucchini begin to soften, add tomatoes, hot sauce, corn and salt & pepper.
Continue cooking until juices begin to evaporate and zucchini is cooked through. Sprinkle cheese over entire dish, turn off heat and cover for about 10 minutes or until cheese is melted. Serve with warm tortillas or a basket of tortilla chips.