Mexican Calabacitas

A side dish served quite a bit in Mexico. This is the San Antonio version of a very tasty dish.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  corn oil
• 1  medium yellow onion, chopped
• 3 -4  medium zucchini, sliced
• 1  large tomatoes, chopped
• 1 (15 ounce) can whole kernel corn, drained
• 3  tablespoons green chili peppers, chopped
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
2. Add zucchini and tomatoes.
3. Cook for 2-3 minutes, until squash and tomatoes are tender.
4. Stir in corn, chile, salt and 1 cup of the cheese.
5. Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
6. Bake at 350º for 15-20 minutes, or until cheese on top is melted.