MEXICAN ZUCCINI SQUASH DISH
1 5-6″ squash per parson
1 cup chopped onions
1 t. garlic powder plus 2 cloves diced
salt & peppèr
1 can whole kernel corn
1 cup cheese (mild cheddar or jack)
1 can green chile (Ortegas)
1 can tomatoe sauce
1 can water or juice from corn
Cut squash 1/4″ slices & fry with onions & garlic till onions
are clear. Add green chile, pepper, salt, corn, tomatoe
sauce and water.
Let boil for 20 minutes.
Add cheese and cover until cheese is melted.