Calabacin de la Abuela (Grandma’s Zucchini) Recipe
A member of the Cucurbitaceae family, the zucchini is probably the most well known of the summer squashes. Its tender flesh is creamy white and has many small edible seeds. Even its flowers are edible and considered a delicacy in French and Italian cooking. This dish is quick and easy and a favorite during family gatherings.
- 1 pound zucchini (Calabacin in Spanish) sliced in 1/2 inch rounds.
- 1/2 cup thinly julienned yellow onion
- 2 crushed and minced garlic cloves
- 2 Roma tomatoes, diced in 1/4 inch bits
- 1/2 cup cheddar cheese
- 1/2 cup jack cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp dried oregano
- 2 Tbsp olive oil
- Preheat oven to 400 degrees.
- Toss zucchini with onion, garlic, and tomatoes in olive oil and oregano.
- Sprinkle with salt and pepper while tossing.
- Place in baking dish large enough to create one layer.
- Bake uncovered for 15 minutes or until squash is beginning to soften.
- Pull out of oven, sprinkle with cheese and place back in oven until cheese begins to bubble and slightly brown.
- Remove and serve.