Name: Calabacitas
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Butter - 1 tablespoon; Garlic, minced - 2 cloves; Green bell pepper, diced - ½; Sweet onion, diced - 1 small; Zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces - 2; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Half and half - ⅓ cup; Corn kernels - 1 cup; Shredded Monterey Jack cheese - ½ cup

Ingredients for - Calabacitas

1. Olive oil 2 tablespoons

2. Butter 1 tablespoon

3. Garlic, minced 2 cloves

4. Green bell pepper, diced ½

5. Sweet onion, diced 1 small

6. Zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces 2

7. Salt ¼ teaspoon

8. Ground black pepper ⅛ teaspoon

9. Half and half ⅓ cup

10. Corn kernels 1 cup

11. Shredded Monterey Jack cheese ½ cup

How to cook deliciously - Calabacitas

1 . Stage

Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.