Calabazas

Calabazas is (according to my dad) the Spanish word for zucchini squash. Not knowing Spanish, I guess I'll have to take is word for it - and if you don't know any better, you'll have to take mine. Whatever you call it, this is definitely one of my favorite things to make and eat.

Ingredients

extra-virgin olive oil (plain or garlic)

1 white onion, cut into 1/4" rings
5-6 zucchini, cut into 1/4" slices
2 tomatoes, cut into large chunks

jack cheese, grated

Directions

In a large saucepan, saute the onion in the oil until the onion is translucent. Mix in the zucchini. (Depending on the amount you put in, you may need to add more oil as this cooks.) When the zucchinis are fork-tender, gently fold in the tomatoes and then let sit, covered, for five minutes. Stir the vegetable mixture again and top with the jack cheese. When the cheese has melted, stir together and serve.

Variation

I once made a brilliant variation of this recipe by substituting a red onion for the white, mixing in canned corn and using cheddar cheese instead of jack. As Snoopy would say: scarf city!