Mexican Calabacitas

Submitted by Miss Annie

"A side dish served quite a bit in Mexico. This is the San Antonio version of a very tasty dish."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 1 tablespoon corn oil
• 1 medium yellow onion, chopped
• 3 -4 medium zucchini, sliced
• 1 large tomatoes, chopped
• 1 (15 ounce) can whole kernel corn, drained
• 3 tablespoons green chili peppers, chopped
• 1⁄4 teaspoon salt
• 1 1⁄2 cups shredded cheddar cheese

directions

1. In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
2. Add zucchini and tomatoes.
3. Cook for 2-3 minutes, until squash and tomatoes are tender.
4. Stir in corn, chile, salt and 1 cup of the cheese.
5. Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
6. Bake at 350º for 15-20 minutes, or until cheese on top is melted.

Reviews

[Nancy Barnes]

Very good side dish. I didn't have a fresh tomato so I used a can of "zesty" tomatoes. It turned out very good Will make this often.

 

[Shjya Instance]

Good dish! Was very tasty and my husband liked it, too!

 

[Elmotoo]

This was good. I was out of corn(!!) so I used a can of hominy which dh liked. This is a nice, quick side dish.