CALABAZITAS

(Zucchini Squash)

Ingredients

½ cube butter or margarine
1 medium onion, finely chopped
2 whole garlic cloves, crushed to release flavor, but intact
2 lbs zucchini squash, quartered lengthwise and sliced
16 oz can diced tomatoes
1½ cups frozen corn niblets
1 tsp salt or to taste
2 cups + ¼ cup grated jack cheese


Directions

In a dutch oven, saute onion and garlic in butter until onion begins to brown. Remove garlic cloves and discard. Add squash, tomatoes, corn, and salt. Stir well and cover. Simmer until squash is tender (about 20 minutes). Remove from heat and add 2 cups of cheese. Stir and pour into a casserole dish. Cover with remaining cheese. Bake at 375 degrees, uncovered, until cheese is brown and bubbly (about 15 minutes if placed in oven while still hot, or about 40 minutes if prepared earlier and refrigerated.) Don't be afraid to be creative with this dish. Calabazitas is one of those dishes that is made differently from family to family. Serve as a vegetarian main dish with warm tortillas or as a side dish to compliment a meat entree.


Variations:

• Substitute jack cheese with longhorn or pepperjack.
• Add chopped chiles or a small can of salsa.
• Eliminate the butter, steaming onions and finely chopped garlic with vegetables for a dish with less fat.