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Calab Calabacitas

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Recipe By Chef Kathy Gold

While we wait for our local produce, yellow summer squash is a good alternative. If you also see fresh zucchini you can substitute or mix the two squashes in this easy recipe.


  • 4 medium zucchini, quartered and cut in ½ inch slices
  • 2 large garlic cloves, minced
  • 1 large tomato, diced
  • kernels from one ear of corn, or more to taste
  • ¼ cup white onion, diced
  • ¼ cup cilantro, chopped
  • ¼ cup Cotija cheese (if unavailable try substituting a dry feta, or shredded Monterey Jack)
  • olive oil


    1. Heat oil in large skillet and add onion. Cook until translucent, and add garlic. Cook for 1 minute, and add zucchini.
    2. Sauté until lightly browned and add tomato; cook about 1 minute. Add corn and turn off heat. Stir in cilantro and season to taste. Sprinkle cheese over servings.
Photo by Flicker user Emily Lewis / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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