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Receta Mexican Zucchini And Corn Gratin
by Global Cookbook

Mexican Zucchini And Corn Gratin
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Ingredientes

  • 1 Tbsp. Butter
  • 1/2 c. Diced onion
  • 4 med Zucchini (about 1 1/2 pounds), cut into small dice Salt and pepper to taste
  • 1 1/2 c. Grated fontina or possibly Monterey Jack cheese Corn-Basil Sauce
  • 1 Tbsp. Butter
  • 1 1/2 c. Grated fresh corn
  • 1 Tbsp. Cornmeal
  • 1/2 c. Lowfat milk
  • 1/2 tsp Salt
  • 2 x Red jalapenos, seeded and chopped
  • 2 Tbsp. Slivered sweet basil leaves

Direcciones

  1. INSTRUCTIONS: Preheat the boiler to medium. Butter an 8-inch-square baking pan. Heat the butter in a shallow, oven-proof saute/fry pan. Add in the onions and zucchini and saute/fry till the squash is golden brown but still al dente, about 10 min. Season with salt and pepper. Place in the prepared pan.
  2. To make the sauce: Heat the butter in a saucepan. Add in the grated corn, cornmeal, lowfat milk, salt and jalapenos. Simmer till thickened. Remove from heat and add in the basil. Pour the corn sauce over the zucchini. Sprinkle with the grated cheese and broil till the cheese is bubbly and golden.
  3. Serves 6.