Mexican Calabacitas - cooking recipe

Ingredients

1 tablespoon cooking oil or 1 tablespoon lard
1 large onion, chopped
4 -6 garlic cloves, minced
4 small zucchini, diced
1 cup frozen corn, thawed
1 ripe tomatoes, chopped
1 -2 poblano chile, seeded and diced
1/2 teaspoon salt
1 1/2 cups queso fresco or 1 1/2 cups cheddar cheese, shredded

Preparation

Heat oil or lard in skillet and cook onions until tender.
Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
Preheat oven to 350\u00b0F.
In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
Cover with shredded cheese.
Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.