- Active Time 20m
- Total Time 30m
Otherwise known as "calabacitas," this skillet squash combines a variety of summer squash such as yellow crookneck, pattypan and zucchini.
- 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
- Salt and freshly ground black pepper
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 sauté until onion is almost tender, about 5 minutes. Add zucchini, crookneck and pattypan squash. Sauté 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
210 calories; 15g total fat; 22mg cholesterol; 142mg sodium; 13g carbohydrates; 5g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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