Calabacitas

With my new found love/addiction to New Mexican food, I want to share my latest fave...Calabacitas! Calabacitas ("little squash" in Spanish) is a squash casserole type dish that is on every New Mexican restaurant's menu around here and, because I don't prefer Spanish rice as a side, this is heaven! I also feel a tiny bit healthier ordering "veggies" alongside whatever fried, cheesy, green chile laden item I am way to often indulging in. In a hunt for the best Calabacitas recipe, I decided to make up my own....enjoy!



Calabacitas
4-5 Zucchini (you can also mix in yellow squash), sliced
1 large onion, sliced
2 cloves garlic, minced
1 cup green chile diced
1 can corn, drained
1 can sliced stewed tomatoes, undrained
1 cup Mexican blend cheese
canola oil
salt & pepper

Preheat oven to 400. In a large skillet over medium heat, saute zucchini, onion and garlic in olive oil until almost tender. Add salt and pepper to taste. Add green chile, corn and tomatoes just to heat through. Transfer zucchini mixture to a glass baking dish, add cheese and mix. Bake for 20 minutes.