Calabacitas (little squash)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 pounds Zucchini; cut into 1/4-inch thick slices
½ pounds Crookneck squash; cut into 1/4-inch thick slices
1 tablespoon Garlic; finely chopped
1 pack (10 ounces) frozen corn; defrosted
1 can (4 ounces) mild green chiles; diced
2 teaspoons Spice Islands Ground Cumin Seed
1 teaspoon Spice Islands Sweet Basil
¼ teaspoon Spice Islands Cayenne Pepper
\N \N Salt

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

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