In many Santa Fe homes,
'calabacitas' - a traditional dish of the Pueblo Indians of the Southwest - is made as a one-dish casserole by baking it and adding chicken or beef. This one is meatless and
cooks on top of the stove in 20 minutes.
Olive Oil 3-4 tablespoons
Zucchini , diced 2 1/2 cup
Onion, Chopped, finely 1 cup
Garlic Cloves, minced 2-4 each
Cilantro Leaves, firmly packed coarsely chopped 1/2 cup
Yellow Corn, Sweet, Whole Kernals, fresh or frozen 2 cups
Salt 1/2 teaspoon
Scallions, chopped 6 each
Hot green chili, chopped, roasted, with skin removed 1/2 cup
Mild green chili, chopped, roasted, with skin removed 1/2 cup
Summer Squash, diced 2 1/2 cups
Plum tomatoes, diced 1 cup
Add the garlic and sauté 2 minutes longer.
Heat 2 tablespoons of the oil in a large skillet and sauté the onion for about 4 minutes over medium-high heat. Add the squash and zucchini and sauté 5 minutes longer, until softened.
Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chilies and sauté 3 minutes longer.
Stir in the tomatoes, cilantro, and heat through, about 5 minutes. Season with salt. Serve hot or warm.
About this Recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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