Calabacitas
If you're trying to get your kids to eat more vegetables, this easy recipe for Calabacitas may be just what you need. Calabacitas are a staple in many hispanic homes because they're delicious, they're nutritious, and they're easy to make. Plus, it's a great use of zucchini and other squash that's so plentiful in the summer and early Fall. If you've never had them before, you're in for a treat. Read on for the recipe...and soon you'll be enjoying Mexican style squash made creamy with corn and melted cheese!
Ingredients
Instructions
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To make this version of Calabacitas
Slice or cube zucchini and squash into equally-sized pieces. Heat large frying pan on stove set to medium high heat, coat bottom with oil. Once hot, fry zucchini and squash for a few minutes. Add chopped onion and continue to fry a few minutes longer. Mix in corn kernels, and add enough hot water to cover squash about halfway. Cover and let cook on low heat for 10-15 minutes, until squash is tender. Add milk, salt and pepper to taste, and cheese. Cover and let simmer a few more minutes until cheese is melted. Serve hot.
