This is a winning recipe from the 2013 EatWell@School Cooking Competition. Students at Manual High School in Denver stuck to strict school food nutrition guidelines and a budget of less than $1 per student when creating this healthy meal.

Serves 8

  • 1/2 C Onion small dice
  • 3 C Colorado zucchini medium dice
  • 3 C Corn
  • 1 Garlic clove, finely chopped
  • 2 C Colorado cherry tomatoes, halved
  • 2T Cilantro finely chopped
  • 1/2 C Pepper jack cheese, shredded
  • 2T Vegetable oil
  • Salt & pepper to taste

1. Heat sauté pan over medium high heat, and add about 2T oil (to coat pan).

2. Add onion and cook until translucent about 3-5 min.

3. Add zucchini, corn, and garlic and cook for another 3-5 min.

4. Add tomatoes, cilantro, and cheese and toss until melty, remove from heat and serve.

Recipe By: EatWell@School