Baked Calabacitas
Baked Calabacitas recipe
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
zucchini
or yellow squash, sliced |
|
| 1 | large |
onions
chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
garlic salt
or 2 cloves garlic minced |
|
| 4 | ounces |
green chili peppers
can |
|
| 16 | ounces |
corn kernels, canned
|
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
zucchini
or yellow squash, sliced |
|
| 1 | large |
onions
chopped |
|
| 45 | ml |
vegetable oil
|
|
| 1.3 | ml |
garlic salt
or 2 cloves garlic minced |
|
| 115.6 | ml/g |
green chili peppers
can |
|
| 462.4 | ml/g |
corn kernels, canned
|
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
Sauté squash and onion in oil until barely tender.
Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well.
Put in buttered 1-quart casserole and bake at 400℉ (200℃) for 20 minutes.
