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Zucchini with Onions and Cheese |
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Serves: 4
Print this Recipe
(Calabacitas con Cebollas y Queso)
Category: Squash
Here's a quick, satisfying side dish for busy cooks. I like this one with roasted or grilled meats. Oaxaca-style string cheese is now available in many supermarkets. Any good white melting cheese can be substituted, such as mozzarella.
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium white onion, finely chopped
1 clove garlic (large), minced
1 pound zucchini (about 4 medium), cut into 1/2-inch pieces
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup small strips Oaxaca string cheese or Monterey Jack cheese
1. In a medium skillet, melt the butter with the oil until hot. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the zucchini, cumin, oregano, salt and pepper. Cook until the zucchini is crisp tender, about 3 minutes.
2. Transfer the vegetables to an ovenproof casserole dish. Scatter the cheese over the top, and run under a preheated broiler until the cheese melts, 2 to 3 minutes. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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