Instructions: Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds, and chop.

Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened.

Add the zucchini and 1 tbsp water, stir, and cover. Cook until the squash is tender (about 7 minutes). Add the chopped chiles and corn, and cook over medium heat for 1-2 minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover, and remove from heat. Wait for 3 minutes, then serve.

Serving Ideas : Serve with beans, salsa, and corn of flour tortillas.

NOTES : I was skeptical of this recipe because it didnt call for any seasonings other than the epazote or cilantro. I even forgot to add the cilantro and deliberately left out the cheese, but this dish still was fantastic. Even my husband, who is not fond of squash, loved it.

If you dont roast the peppers thoroughly (like I didnt), add them to the pan with the tomatoes to cook out the raw taste.

Also, I used a combination of 1 poblano, 2 New Mexico, and 1 serrano pepper because thats what I had. Ill bet its even better with all poblanos.

I served this with homemade salsa and non-fat quesadillas. For the quesadillas, I used nonfat whole wheat tortillas, nonfat refried beans and Soya Kaas nonfat mozzarella cheese with jalapenos. I simply put them under the broiler and flipped them once. They were excellent with this squash dish.

To make the leftovers into something different, Im going to convert this to a "pseudo-chili" by adding cumin, chili powder, and beans.

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