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
- 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.
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