Mexican Calabacitas - cooking recipe

Ingredients

1 tablespoon corn oil
1 medium yellow onion, chopped
3 -4 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can whole kernel corn, drained
3 tablespoons green chili peppers, chopped
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese

Preparation

In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
Add zucchini and tomatoes.
Cook for 2-3 minutes, until squash and tomatoes are tender.
Stir in corn, chile, salt and 1 cup of the cheese.
Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
Bake at 350\u00b0 for 15-20 minutes, or until cheese on top is melted.