Mexican Calabacitas

Name: Mexican Calabacitas
Ingredients: 6 medium zucchini, peeled and diced; 1 can sweet corn, drained; 1 medium onion, chopped; 1 can Rotel Tomatoes (diced); 2 cloves garlic, finely chopped; 4 tablespoons olive oil; 1/2 - 1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

7 ingredients

5 steps

Ingredients

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2 - 1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Directions

1

Place oil and chopped garlic in a large skillet, over medium heat.
2

Add zucchini and onion, cooking until onion is tender.
3

Add corn and tomatoes.
4

Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
5

When mixture is well heated, add cheese, mix and serve.