Ingredients
Original recipe: 4 generous side portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gZucchini diced
- 250 gCorn kernels fresh or frozen
- 250 gTomatoes diced
- 120 gOnion diced
- 2 cloveGarlic chopped
- 25 mlNeutral oil
- ½ tspDried oregano
- ¾ tspSalt
- ¼ tspBlack pepper
- 100 gPasteurized queso fresco made with vegetarian rennet crumbled
- 15 gFresh coriander chopped
Make it
- Heat oil in a large skillet over medium heat. Cook onion for 5 minutes, then add garlic and oregano for 30 seconds.
- Add zucchini and corn and cook for 5–6 minutes, stirring occasionally, until the zucchini starts to soften.
- Add tomatoes, salt and pepper and simmer uncovered for 5–7 minutes, until the vegetables are tender but not collapsing.
- Take off the heat and fold in half the cheese. Scatter over the remaining cheese and coriander and serve.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.