Name: Zucchini with Tomato Sauce
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 kilos zucchini, chopped; 2 ears corn, shucked; 1/2 onions, chopped; 1/4 cups chipotle chile, canned; 3 tomatoes, chopped; 1 sprig epazote; 2 tablespoons vegetable oil; 1/2 cups water; salt and pepper

Preparation

15 mins

30 mins

Low

In a saucepan, place the oil over low heat and add the corn; after they are fried, add water, the sprig of epazote, season, and let it finish cooking. In a saucepan, add the zucchini with a little water and salt; let them cook until they are tender.