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Zucchini Medley (Calabasitas) Recipe

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This recipe for Zucchini Medley (Calabasitas) is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ears of corn
4 zucchinis (medium size)
1/2 white onion (medium size)
1 tsp. chicken bullion
2 tbsp olive oil
1/2 cup Jack Cheese or Queso Fresco
Directions:
Directions:
Remove uncooked kernels from corn cob and set aside. Cube zucchinis to medium size and set aside. Chop onions and set aside.

In a large skillet add olive oil and cook corn on medium flame until corn is semi-done. Add remaining ingredients: zucchinis, onions and chicken bouillon, continue to cook at medium heat.stirring occacionally. Do not over cook the zucchinis. Once cooked, serve on a platter and sprinkle the jack cheese or queso fresco over all. Let cheese melt before serving.
Personal Notes:
Personal Notes:
This is one of the favorite dishes that my mom made. It always takes me back to my childhood. Over the years she has improved the recipe by adding the fresh corn versus the canned corn. There is a significant difference in taste. I hope this can be one of your family favorites as well, enjoy!

 

 

 

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