Easy Vegetarian Recipes

Nobody cooks quite like mom. Whenever I visit home, I always request my mom’s calebacitas. It’s a vegetable side dish that can be paired with any Mexican entrée, or if you like it as much as I do, you can just eat a heaping serving as a meal. Here is my take on my mom’s dish.

Ingredients
4-6 Zucchini
1.5 cups frozen corn kernels
1 medium onion, diced
1 small can tomato sauce
1 cup shredded Colby Jack cheese
1 Tbsp. olive oil

Directions
Slice zucchini into 1/4″ or 1/2″ rounds. Place in a pot, and add water until zucchini are just covered. Cook over med-high heat until zucchini are tender and centers become slightly translucent. Drain and set zucchini aside.
Re-heat pot over med-high heat, and add olive oil. Add onions and stir frequently until onions are tender.
Reduce heat to med-low. Add cooked zucchini, corn kernels, and tomato sauce. Stir gently to blend ingredients.
Fold in cheese little by little, until all ingredients are mixed together.
Eat!

Tips
Don’t over cook the zucchini, as they will break apart and become mushy.

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