Calabacitas Amanda tells us, “I first tried this in a restaurant in Ruidoso, New Mexico, on a quick weekend getaway. Its literal meaning is ‘little squash’ and is traditionally stewed zucchini and tomatoes. I wanted to add a little more to it to get in some extra vegetables and it came out great!” 1 TB. olive oil 1 medium yellow onion, sliced into thin rings 1⁄4-1⁄2 tsp. KOSHER-STYLE FLAKE SALT, to taste 1⁄4-1⁄2 tsp. COARSE GROUND BLACK PEPPER, to taste 1⁄2 tsp. GROUND CUMIN 3 medium-large zucchinis, sliced into 1⁄4-inch thick rounds 3 medium-large yellow squash, sliced into 1⁄4-inch thick rounds 1 Cup julienned carrots (2 medium) 1 15-oz. can roasted tomatoes 1 4-oz. can diced green chilies 1 15-oz. can whole kernel corn, optional (about 2 cups using frozen or fresh) 2 cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC) 1/3 Cup shredded white cheese (Chihuahua is nice), optional

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