Cut the zucchini into small pieces and then sauté with a teaspoon of oil. Put the chiles on a skillet or griddle over the heat; when the skin has toasted, place them in a plastic bag and set aside.
Then slice the onion into thin rings and add it to the zucchini; before they soften too much, blend the tomato with the garlic clove, then peel the chiles and cut them into strips. Add them along with the corn kernels to the zucchini, let it sit for 5 minutes, and cover.
Once everything is integrated, add the tomato and let it simmer for 15 minutes on very low heat, shred the cheese, and set aside.
When it’s ready, turn off the heat and add the cream, stir a little, and then add the cheese over the entire dish and cover for 5 minutes to let it gratin, and it’s done—you’ll see how delicious it is.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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