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Zucchini: Calabacita (Mexican Succotash)

Source of Recipe


LyndaLoo






List of Ingredients



• 2 tablespoons 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 pound zucchini
  
• 3 ears fresh corn
  
• Salt and pepper to taste
  
• 1 cup cheese (cheddar or monterey jack)
  






Instructions



1. 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.