Mexican Zucchini

Serves: 4-6 - Prep Time: 20 min.

‘Calabacitas’ means "little squash" in Spanish. This is a traditional dish in the southwest and especially New Mexico, which the Pueblo Indians taught to the Spanish. It is great as a side dish or a vegetarian taco filling.

Ingredients

1 teaspoon extra virgin olive oil
3 small zucchini or other summer squash, cut in chunks
1 large tomato, chopped
1 large onion, chopped
2 fresh green chili peppers, chopped (optional)
1 garlic clove, minced
1 (16 1/2 oz.) can of  BOGOPA whole kernel corn
Queso fresco, crumbled (for garnish)

Preparation

1. In a large skillet, heat the olive oil and add the zucchini/squash, tomatoes, onion, peppers, and garlic. Heat slowly until all ingredients are hot and the squash and onions begin to be tender.
2. Add corn. Stir to incorporate.
3. Put lid on skillet and allow the vegetables to cook for an additional 5-10 minutes. Onions should be translucent.
4. Serve hot, sprinkle cheese on top.

 Recipe Courtesy of Camino Magico.