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Skillet Squash

Source: Cooking.com
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Serves 4
Otherwise known as "calabacitas," this skillet squash combines a variety of summer squash such as yellow crookneck squash, pattypan squash, and zucchini.
RECIPE INGREDIENTS
2 poblano chiles
2 tablespoons corn oil
1 onion, chopped
1 tablespoon chopped garlic
2 zucchini, cut into 3/4-inch pieces
2 crookneck squash, cut into 3/4-inch pieces
3 small pattypan squash, cut into 3/4-inch pieces
3/4 cup shredded sharp cheddar cheese
DIRECTIONS
Char chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag. Set aside 10 minutes. Peel and coarsely chop chiles. Set aside.


Heat oil in heavy large cast iron skillet over medium-high heat. Add onion and garlic and saute until onion is almost tender, about 5 minutes. Add zucchini, crookneck, and pattypan squash. Saute until almost tender, about 5 minutes. Add chopped poblano chiles and simmer 2 minutes. Reduce heat to medium-low. Add cheese and stir until melted, about 2 minutes. Season to taste with salt and pepper.


Transfer squash to serving bowl and serve immediately.


Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 210
Fat. Total: 15g
Fiber: 5g
Carbohydrates, Total: 13g
Sodium: 142mg
% Cal. from Fat: 64%
Cholesterol: 22mg
Protein: 9g
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