Adobe Nido Calabacitas

By ngaldi

Ingredients

• 1 yellow squash 8-9″ or so
• 1 zucchini 8-9″ or so
• 1 cup frozen sweet corn
• 1/2 cup sweet yellow onion chopped
• 1/2 cup grated cheese ( I always use queso fresco if I can – after all , this is a classic Mexican Dish. If you have a Mexican market in town – get the queso fresco Mexican cheese – otherwise use any other mild white cheese, like mozzarella.)
• 1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
• 1/4 cup prepared roasted/chopped green chili
• 1 tbsp olive oil
• salt and pepper to taste

Details

Servings 4
Adapted from adobenido.com

Preparation

Step 1

Preheat oven to 350º

Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.

Saute chopped onion, garlic, salt and pepper in olive oil until onions are just threatening to brown, and then add squash and zucchini and cook until they are about half done. Add corn and as soon as it is thawed move to a 1 quart casserole dish and mix in cheese and green chili.

Bake uncovered for 35 minutes.