Serves 4-6


  • 1 1/2 Lb. Zucchini, trimmed, and cut into small cubes

  • 1 C. Corn, frozen or fresh

  • 1 Poblano Pepper, seeded and diced

  • 1 Jalapeño, seeded and diced

  • 3 Tbsp. White Onion, finely chopped

  • 2 Large Cloves, minced

  • 1 C. Tomato, chopped (about 1 medium tomato)

  • 1 C. Pepper Jack Cheese, grated

  • 1 1/2 Tbsp. Avocado Oil

  • Sea Salt, to taste


  1. In a large sauté pan combine the oil, onion and garlic, cook for 2 minutes over medium heat, stirring occasionally.

  2. Add the tomatoes, corn, poblano and jalapeño pepper and cook for an additional 5 minutes. Follow with the zucchinis, season to taste, and gently combine. Cover and cook for 5 minutes.

  3. After 5 minutes remove cover and stir again, continue to cook uncovered until all liquid is absurd.

  4. Lastly top with cheese, cover for 3 minutes, just to melt the cheese.

  5. Top with chopped cilantro. Enjoy!