Mexican Calabacitas

• 1 tablespoon cooking oil or 1 tablespoon lard
• 1 large onion, chopped
• 4 -6 garlic cloves, minced
• 4 small zucchini, diced
• 1 cup frozen corn, thawed
• 1 ripe tomatoes, chopped
• 1 -2 poblano chile, seeded and diced
• 1/2 teaspoon salt
• 1 1/2 cups queso fresco or 1 1/2 cups cheddar cheese, shredded

1. Heat oil or lard in skillet and cook onions until tender.
2. Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
3. Preheat oven to 350u0b0F.
4. In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
5. Cover with shredded cheese.
6. Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
7. For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.

cooking oil, onion, garlic, zucchini, frozen corn, tomatoes, poblano chile, salt, queso fresco

Taken from www.food.com/recipe/mexican-calabacitas-92446 (may not work)