Mexican Calabacitas

Miss Annie's Note:

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon corn oil
• 1 medium yellow onion , chopped
• 3 -4 medium zucchini , sliced
• 1 large tomato , chopped
• 1 (15 ounce) can whole kernel corn , drained
• 3 tablespoons green chili peppers , chopped
• ¼ teaspoon salt
• 1 ½ 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.