Zucchini and Corn Cups

I take the opportunity to try new restaurants when I go out, I just love the overall experience of dining out. From the ambiance and service to the menu and plate delivery, I love it all. A few weeks back, one of my very best friends alerted me to a Mexican restaurant that had opened up in her neighbourhood.

Supporting local is wonderful but neither of us need an excuse to enjoy a good, Mexican meal. It was a cute place and cute, menu but one dish stood out. It was a zucchini and corn saute but it was so much more than that. Spiced beautifully and pops of juicy flavour in every bite from the corn, this dish was a home run! I needed to recreate it at home!

My version was a bit different but equally as delicious and the Old El Paso Taco bowls are the perfect vessels for the zucchini saute.

Eat it and love it the way I did!

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Zucchini and Corn Cups



Prep Time: 15 Min

Cook Time: 45 Min

 

1. Bring a medium sized sauce pot filled with cold water to a boil on medium high heat. Add a generous pinch of sea salt and the cubed potato. Boil partly covered for 5 minutes, strain and set the potatoes aside.

 

1. In a large frying pan, bring to temperature on medium and melt the butter and EVOO together. Add the red and green onion, yellow bell pepper, jalapeno pepper, and a good pinch of sea salt. Cook 5 minutes stirring often.

 

1. Stir in diced potato, garlic, and red pepper flake and continue frying another 3 or 4 minutes. Stir in the zucchini and another pinch of sea salt and continue frying another 3 minutes.

 

1. Add the vegetable stock, hot sauce, cilantro, paprika, garlic powder, ¼ Tsp. Black Pepper, and a pinch of sea salt. Cook covered over medium heat 10 - 13 minutes stirring often.

 

1. Preheat oven to 375 F

 

1. Line a baking sheet with tinfoil and line tortilla cups on the sheet. Bake 3 – 4 minutes and remove.

 

1. Scoop the zucchini mixture into the 6 cups and split the shredded cheese evenly between them for the tops. Bake another 5 – 7 Minutes until edges of tortilla bowls are starting to brown and cheese is melty.

 
 

                   Grocery List

• 6 Old El Paso Tortilla Bowls

 

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 2 Zucchinis, halved lengthwise and sliced (3 cups approximately)
• ½ Red Onion, diced
• ½ Yellow Bell Pepper, chopped
• 2 Green Onions, sliced
• 2 cloves Garlic, chopped
• 1 Russet Potato, cubed
• 1 Jalapeno, seeded and diced
• ½ C frozen Sweet Corn

 

• ¼ C low sodium Vegetable Stock
• 1 ½ Tbsp. Cilantro, chopped
• ½ Tsp. Red Pepper Flakes
• ½ Tbsp. Smoked Paprika
• ½ Tsp. Garlic Powder
• 1 ½ Tbsp. Mexican Hot Sauce
• Sea Salt / Black Pepper

 

• ½ C Monterey Jack Cheese, shredded

¼ C Marble Cheddar, shredded