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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Called the step-mom and asked her how she made calabacita. They are pale round fat zucchini. This is an approximation of the recipe. Her original was written in spanish and I have forgotten more than I ever knew. Ingredients:
4 calabacitas or you can substitute |
zucchini or yellow squash, sliced in 1/2 inch slices |
1 large white onion, chopped |
3 tbs. oil (her recipe says mantequilla, which i think is butter) i'm using olive oil because it is better for hubby. |
2 cloves garlic, minced |
2 chopped green chilies, fresh, seeded and deveined |
24 oz. bag of frozen corn |
1 cup grated cheddar cheese |
(i used half monterey jack and half cheddar and it was more likely a cup and a half.) |
Directions:
1. Saute squash and onion in oil until barely tender.
2. Add garlic, chilies, saute a few minutes more to soften the garlic a little bit.
3. Add corn and cheese; mix well.
4. Put in buttered (or oiled) 1-quart casserole and bake at 400 for 20 minutes.
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