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Calabacitas

This recipe combines two ingredients plentiful this time of year – and answers the question, “What else can I do with all this zucchini?”
Calabacitas
* 3 zucchini squash, cubed
* 1/2 cup chopped onion
* 2 to 3 tablespoons butter
* 1/2 cup chopped green New Mexican chile, roasted, peeled, stems removed
* 2 cups organic whole kernel corn 
* 1 cup heavy cream
* 1/4 cup grated Monterey Jack or cheddar cheese
Sauté the zucchini and onion in the butter until the squash is
tender.Add the chile, and corn, Simmer the mixture for 15 to 20
minutes to blend the flavors. Add the cream and heat through. Add the
cheese and heat until the cheese is melted.
Serves: 4 to 6


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