Mexican Calabacitas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon cooking oil or 1 tablespoon lard
• 1 large onion, chopped
• 4 -6 garlic cloves, minced
• 4 small zucchini, diced
• 1 cup frozen corn, thawed
• 1 ripe tomato, chopped
• 1 -2 poblano chile, seeded and diced
• 1/2 teaspoon salt
• 1 1/2 cups queso fresco or 1 1/2 cups cheddar cheese, shredded

Recipe

• 1 heat oil or lard in skillet and cook onions until tender.
• 2 add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
• 3 preheat oven to 350°f.
• 4 in a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
• 5 cover with shredded cheese.
• 6 bake at 350f for 15-20 minutes or until warmed through and cheese starts to color.
• 7 for vegetarian simply use the oil or a vegetable based shortening such as crisco for the lard.