MEXICAN ROASTED CORN & ZUCCHINI CASSEROLE W/ CHORIZO
Updated: Aug 21, 2019
Mexican night continues. I made this one up because I love all of the ingredients individually, so how amazing could they all be together. AMAZING. This should be a classic side for your Mexican dinners going forward.
4 large zucchini – more or less depending on size, diced
2 (15 oz cans) corn drained and rinsed
1 bunch of cilantro (chopped)
1/2 lb chourico or chorizo, diced – casing removed if fresh, otherwise just diced
Preheat oven to 400°F.
Cut the zucchini however you want. I diced mine, but you can cut larger chunks or cut it into ribbons. Toss into roasting pan. Rinse and drain corn, toss into pan as well.
Drizzle w. corn or olive oil (2-3 TBLS). Sprinkle some salt over. To taste.
Roast in oven for 15-20 minutes until zucchini is fork tender.
Meanwhile, saute the diced chorizo in pan until crisp. Pour over roasted zucchini/corn mixture. Roughly chop cilantro and evenly sprinkle over mixture. Crumble cojita cheese over mixture.
Stick back in oven and roast for an additional 10-15 minutes until the cheese melts.
**note – you could skip the second roasting and just serve it after you toss it with cheese – hit it with some fresh lime and it’s amazing – this time I roasted it.