Party Planning Recipes for the month of June >
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Zucchini Collache- Vegetable Stew
2 tablespoons of vegetable oil
1 cup of finely chopped onions
1 teaspoon of minced garlic
2 pounds of young zucchini, scrubbed, unpeeled, and cut cross-wise into 1/4-inch slices
1 pound of green beans, cut cross-wise into 1 1/2-inch slices
1/8 teaspoon of hot green chiles, finely chopped
4 medium firm tomatoes, ripe, peeled, seeded, and coarsely chopped (or 1 1/2 cups of canned tomatoes, drained and chopped)
2 teaspoons of salt
1/4 teaspoon of freshly ground black pepper
1 cup of corn kernels, fresh or frozen (thawed) |
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In a flameproof casserole, heat the oil. Add onions and garlic. Sauté, stirring, until they are soft and transparent. Add the Zucchini, green beans, and chiles. Sauté for 3 minutes. Add the tomatoes, salt, and pepper. Cover and cook for 15 minutes. Add corn. Simmer until zucchini and green beans are tender but crisp. Taste for seasoning, and serve at once. Serves 6.
 
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