Calabacitas (little squash)

4 Servings

Ingredients

QuantityIngredient
1tablespoonVegetable oil
1poundsZucchini; cut into 1/4-inch thick slices
½poundsCrookneck squash; cut into 1/4-inch thick slices
1tablespoonGarlic; finely chopped
1pack(10 ounces) frozen corn; defrosted
1can(4 ounces) mild green chiles; diced
2teaspoonsSpice Islands Ground Cumin Seed
1teaspoonSpice Islands Sweet Basil
¼teaspoonSpice Islands Cayenne Pepper
Salt

Directions

In large skillet, heat oil over medium-high heat until hot; cook and stir zucchini, crookneck squash and garlic 4 to 5 minutes or until vegetables are crisp-tender. Add remaining ingredients, except salt; cook and stir about 5 minutes or until heated th rough and flavors are blended. Season with salt, as desired.

Makes 4 servings

Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : A quick dish full of Mexican flair