Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Calabacita (Mexican Succotash)




Source of Recipe


HGTV


List of Ingredients




2 to 3 Tbs. oil or butter
1 to 2 garlic cloves, minced
1 medium onion, chopped
1/4 cup tomato puree
1/4 cup chicken broth
2 cups or 1 lb. zuuchini
3 ears fresh corn
salt and pepper to taste
1 cup cheese (cheddar or Monterey Jack)

Recipe



Cover the bottom of a skillet with oil or butter. Saute garlic and onions until tender and transparent. Add tomato puree and broth and let simmer for a few minutes. Add zucchini and corn, cover and simmer for eight to 10 minutes. Uncover and stir, then add salt and pepper to taste. Transfer to a serving dish and top with cheese.