Calabacitas

Ingredients

• 3 medium zucchini

• 1/2 medium onion

• 2 Tbsp vegetable oil

• 1 clove garlic

• 1 (15 oz) can corn

• 1 (4 oz) can diced green chiles

• 1/4 tsp salt

• 1/2 cup grated cheddar or Monterrey Jack cheese

Tools Needed

• 1 chef’s knife

• 1 cutting board

• 1 large skillet

• 1 set of measuring spoons

• 1 set of dry measuring cups

• 1 hand strainer

• 1 wooden spoon

• 1 can opener

• 1 box grater

Steps

1. Wash zucchini and slice thinly. Cut the onion into strips, then into squares. Peel and mince the garlic.

2. Heat the oil over medium-high heat in a large skillet. Add the zucchini and onions and saute until tender, about 10 minutes.

3. Open the can of corn and drain with a hand strainer, then set aside. Open the can of green chiles and set aside.

4. Add the minced garlic, drained corn, green chiles, and salt to the skillet and stir to heat through, about 5 minutes.

5. Grate and measure the cheese. Mix in right before serving.