One last zucchini meal. I really do like the things I have come up with this year. This one is very tasty and it is an adaptation (very far removed).
- 2 Hatch green chiles, or 1 small can chopped green chiles
- 2 cups corn kernels
- 1 cup chopped red onion
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 4 medium zucchini squash
- 1 cup cooked Israeli couscous
- 4 ounces Colby-Jack cheese, shredded (about 1 cup packed, plus a little extra for sprinkling on top of tomatoes)
Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill, the broiler or over the open flame on your gas stove. I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!) Turn them until they are charred on all sides. Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil. You want them to steam completely. They need to be cool enough to handle. With the back of a paring knife slip the charred skin away by sliding the knife down the chile. Remove as much of the blackened skin as possible. A little char adds to the smoky flavor of the chile. DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe. Dice the chiles into ¼” dice.
Add corn and onion to a non-stick pan and cook for 10 minutes, half way through, stir mixture and then sprinkle with minced garlic. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, salt, cumin, and black pepper.
Cut the zucchini in half and scoop out the inside; set aside.
Cook the couscous according to the package instructions. Remove from heat; fluff with a fork. Add to corn mixture; toss well. Add the cheese to the mixture and carefully combine all ingredients.
Preheat oven to 350°.
Spoon corn mixture evenly among each zucchini boat. Place in a baking dish. Add about ¼ cup water to steam the squash. Bake at 350° for 30 minutes. Remove from oven. Preheat broiler and sprinkle a little cheese on each zucchini. Broil 1 1/2 minutes or until cheese melts/browns. Serve immediately.
Sharing this week with Jam Hands and: