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Calabacitas - Baked Mexican Zucchini

A Mexican favorite.

Calabacitas - Baked Mexican Zucchini


4 squash
1 large onion, chopped
3 tablespoons vegetable oil
2 cloves garlic, put through garlic press or finely minced
1 large tomato, chopped
2-3 chopped green chili pepper or jalapeno pepper
2 ears stripped corn
1 cup grated cheddar cheese

Cooking Instructions

Preheat oven to 400 F.

Heat oil in heavy-bottomed sauté pan. Put in onion and cook until translucent, but not browned.

Remove with slotted spoon and set aside.

Sauté squash slices in batches so the pan does not get overcrowded, just until slightly tender, but never soft. Stir in garlic, tomato, chilies, corn and cheese. Stir to combine well.
,br>Pour mixture in buttered 1-quart casserole and bake in preheated 400 F oven for 20 minutes.

Equipment List

Saute Pans
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