Calabacitas

INGREDIENTS
2 T. Tomatoes – Crushed or Salsa
1 cup summer squash sliced
1 cup zucchini sliced
1 8oz can corn
1 ½ c *to taste* cup Monterrey jack cheese shredded

Add onion ½ per recipe

First, slice the Zucchini and summer squash.

Place a small amount of Extra Virgin Olive Oil in a skillet and add the zucchini, onion, and squash. Allow to cook over medium/high heat about 5 minutes.

Add the tomatoes and corn next and allow mixture to come to a boil to ensure the squash and zucchini become tender. Add salt, pepper and garlic *to taste*

Once the squash and zucchini are cooked to your liking turn heat down to a simmer and the cheese until melted.

Makes 4 servings