It’s August, summer produce is at its peak—and the veggie most in abundance is zucchini!
Since I garden, I usually have plenty of zucchini to use and to share. As a result, I’m always searching for new recipes to put this profusion to good use. My standard zucchini recipe is to sauté it with caramelized onions and garlic, then top it all with Parmesan cheese. While that’s definitely delicious, a little variety helps keep everyone enthusiastic.
At the same time, we love to eat Mexican food. While rice and beans are great, most Mexican menus are very short in the veggie department. We all need to eat more veggies.
This recipe for sautéed corn and zucchini solves both problems. It uses up plenty of squash, and pairs beautifully with enchiladas and other Mexican main dishes.