Calabacitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 8 oz can Stewed tomatoes1 cup summer squash sliced1 cup zucchini sliced1 8 oz can corn1/2 cup monterrey jack cheese shredded
First, slice the zucchini and summer squash.
Place a small amount of Extra Virgin Olive Oil in a skillet and add the zucchini 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.
Once the squash and zucchini are cooked to your liking turn heat down to a simmer and add the cheese until melted.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDA0183.
Place a small amount of Extra Virgin Olive Oil in a skillet and add the zucchini 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.
Once the squash and zucchini are cooked to your liking turn heat down to a simmer and add the cheese until melted.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDA0183.
Nutritional Info Amount Per Serving
- Calories: 114.2
- Total Fat: 4.9 g
- Cholesterol: 12.6 mg
- Sodium: 306.4 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.4 g
- Protein: 5.7 g
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