EAT POPCORN, GET VEGETABLE CREDIT!

Okay, so it only tastes like popcorn, but I dearly love this hominy-zucchini recipe for its great flavor and nutrition (not to mention its service to zucchini overpopulation problems).

MEXICAN ZUCCHINI AND HOMINY

1 medium onion, coarsely chopped

2 teaspoons salad or olive oil

2 or more cloves of garlic, coarsely chopped

1 larger or several smaller zucchini (or half a monster, peeled and seeded) chopped

1 can (14 ounce size) hominy, drained and rinsed

1 can (14 ounces, again) chopped tomatoes

1 teaspoon or more (taste along the way and keep adding) chili powder

In a big skillet over medium high heat, cook the onion until it starts to soften, stirring occasionally. Add the garlic and zucchini and stir to blend the flavors. Dump in everything else and cook over medium heat, uncovered, approximately 10 minutes, stirring frequently, until the

zucchini is tender but not limp and soggy.

Serves 4

Variation #1: Stir in a drained can of black beans and call this a complete meal.

Variation #2: The next morning, put left-overs in a skillet with just a little oil in the bottom. Break 2 eggs/serving on top, put on a lid, and cook over medium heat until the eggs are as done as you like. Great breakfast.

Variation #3: Push the Mexican envelope by adding a minced jalapeno pepper with the onion and a teaspoon or more of cumin with the chili powder.