Mexican Zucchini - Calabacitas

Name: Mexican Zucchini - Calabacitas
Cook time: 30 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 2 teaspoons olive oil; 8 zucchini, chopped; 1 (4 ounce) can mild green chilies; 2 (14 ounce) cans stewed tomatoes; 2 (15 ounce) cans corn, drained; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups monterey jack pepper cheese, grated

Submitted by Bella Mia

"Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 12

ingredients

1 onion, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
8 zucchini, chopped
1 (4 ounce) can mild green chilies
2 (14 ounce) cans stewed tomatoes
2 (15 ounce) cans corn, drained
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
2 cups monterey jack pepper cheese, grated

directions

Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.