Calabacita con crema

Yield: 6 Servings

Measure Ingredient
1 pounds Young; tender summer squash
4 Bell peppers
1 small Onion
2 tablespoons Butter
1 pint Fresh cream
Salt and pepper
1 tablespoon Finely grated Parmesan cheese (optional)

1. Slice the summer squash and peppers as thinly as possible and finely chop the onion.

2. Melt the butter in a ceramic casserole dish over medium heat. Add the vegetables. Cover and cook until tender, about 12 minutes.

3. Stir in the cream and sprinkle with salt and pepper. Heat until hot. If desired, add a tbs. of finely grated Parmesan cheese.

LA MARGARITA

CHICAGO, MORTON GROVE

WINE: LOS REYES

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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