Date: Fri, 28 Jul 1995 10:14:55 -0600 (MDT)
After reading the discussion on zucchini and enchiladas, I thought I
would post some of my favorite recipes for them. Both are adapted
from very traditional Northern New Mexico style food.
CALABACITAS (means "little squash" in Spanish)
2-3 medium zucchini, grated, (or about 4 c. worth)
1/2 to 1 whole onion, grated
minced garlic to taste (1-2 cloves)
Saute above ingredients in some water for a few minutes. When tender,
2-3 cups frozen corn
Chopped fresh green chile to taste (you can use canned if you can't
get fresh New Mexico chiles ;) ) --maybe 4 oz. or 1/2 cup depending on
2 tsp. ground cumin or to taste
Cover and let steam for a while until corn is heated through.
This is a very forgiving dish and all the measurements are approximate,
so use your judgment! Traditionally monterrey jack cheese is melted
over the top so if you have some fatfree jack cheese you can do that.
I usually just eat it plain.