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Calabacita Filling

Grannys.kitchen's picture
Ingredients
  Chopped zucchini 3 1⁄2 Cup (56 tbs) (3 Medium Ones)
  Fresh corn/One 10 ounce package frozen whole kernel corn 2 Cup (32 tbs)
  Sliced green onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil 1 Tablespoon
  Tomatoes 2 Medium, peeled, seeded, and chopped
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Shredded cheddar cheese 4 Ounce (1 Cup)
Directions

Place zucchini and corn in a steamer basket; place over, but not touching, boiling water.
Cover and reduce heat.
Steam for 15 minutes.
Meanwhile, in a small saucepan cook the green onions and garlic in hot oil till tender but not brown.
In a 2 quart casserole combine cooked vegetables, tomatoes, oregano, and thyme.
Bake, covered, in a 350° oven about 15 minutes or till heated through, stirring once.
Stir in the cheeses just before serving.
Serve with Chili Colorado as a filling for tacos or burritos.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable

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