Zucchini with Corn
(Calabacitas con Elote)

Calabacitas con Elote.jpg

Vegetable, Snack/Side, Latin, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: 1/2 cup

Ingredients

1 cup Canola/olive oil blend

5 pounds Corn, sweet, yellow, frozen, kernels cut off cob

5 ¼ pounds Peppers, red, sweet (bell), julienne/strips

10 pounds Squash, summer, zucchini, includes skin, raw, diced

3 pounds Tomatoes, fresh, 1/4-inch diced

5 cups Cilantro, finely chopped

3 tablespoons Italian seasoning

1 tablespoon Salt, kosher

2 1/2 cups Vegetable soup broth, from base

Method

  1. Heat oil in a sauté pan or tilt skillet.

  2. Add chopped garlic, just until lightly browned and fragrant.

  3. Add corn and sauté until it begins to brown. Add green peppers and zucchini, stirring constantly until zucchini is fork tender.

  4. Add tomato and cilantro

  5. .Add Italian seasoning, salt, and vegetable broth, and bring to a simmer. CCP-Minimum internal temperature should be 140°F. or above.

Source: Jeremy West, Greeley-Evans Weld County School District 6