Grilled Zucchini Succotash

2 zucchini, halved lengthwise
3 Tbs olive oil
salt and freshly ground black pepper
2 Tbs dried minced onion
2 cloves garlic, minced
16 oz frozen corn, thawed
2 tomatoes, seeded and diced
1 poblano chile, grilled, peeled, seeded, and diced
1 jalapeno pepper, grilled, peeled, seeded and diced
2 cups heavy cream
1/4 cup crumbled queso fresco cheese
1/4 cup chopped cilantro leaves

1) Heat grill to high. Brush cut side of zucchini with 2 Tbs of oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
2) Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from heat and add the cheese and cilantro.

Review: Oops, I decided to make this without realizing it was all supposed to be made on a grill, which we don't own. Then, Mike pointed out that we have 2 George Foreman grills. Well now, that worked!! Too bad I couldn't get the cream to reduce by half, despite stirring for 15 minutes! So, we had succotash soup. This was fairly bland, despite the two whole chile peppers! Maybe someone else will have better luck with this recipe.