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Calabacitas Zowie

Vivian Rudeen
Another tasty way to use the zucchini from the garden.
If using canned rather than fresh corn, decrease salt.
Ingredients Instructions

Ingredients
  

  • 2 tablespoons butter
  • 1 small onion chopped
  • 1 large zucchini squash or yellow squash diced
  • 3 fresh green chile chopped
  • 1 cup whole kernel white corn
  • 1/2 cup Old English or Monterey Jack cheese grated
  • 1 teaspoon salt or to taste

Instructions
 

  1. Preheat oven to 350º.
  2. Melt butter in heavy saucepan. Sauté onion until tender; add squash, corn, salt and green chile; toss until well-coated with butter and onion.
  3. Transfer to casserole and sprinkle with grated cheese.
  4. Cover and bake for 30 minutes.