5 medium-sized Italian Zucchini Squash
2 TBS butter
1 15-oz can of chopped tomatoes - undrained
1 15-oz can of corn nibblets - drained
3 TBS Milk
Salt and Pepper to taste
1 package of shredded Mexican Cheese
Rinse and cut the squash in bite size cubes. Place in skillet where butter has melted on medium-high heat. Sauté for about five minutes. Add the can of tomatoes and corn. Add your milk and salt and pepper to taste and stir well. Place the shredded cheese on top of the vegetable mixture and cover with a lid. Lower your heat to simmer. Cook for an additional 5-10 minutes, depending on how you like your vegetables cooked.
129 Calories, 6 grams Fat, 5 grams Protein, 1 gram sugar
This recipe was one that my Grandmother and Mother made. They used to chop the tomatoes and cut the corn directly from the ears of corn. I made it easier with the canned items and it tastes very good.
Enjoy!
Calabacitas - (Squash Medley)
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