Maureen McMahon of the Bennett-Hemenway Seed to Harvest program in Natick credits her aunt Jose Mooers for this recipe. “Calabaza” refers in Spanish to the zucchini in the dish, which is sauteed with onion, corn, and tomatoes, seasoned with cumin and cilantro, and served with a sprinkle of Monterey Jack cheese.
|1||tablespoon olive oil|
|1||onion, coarsely chopped|
|Salt and pepper,
|2||ears fresh corn,
kernels removed from cobs
|2||tomatoes, coarsely chopped|
|1||teaspoon chopped fresh cilantro|
|1||cup grated Monterey Jack cheese|
|4||whole-wheat tortillas (12-inch)|
1. In a skillet over medium-high heat, heat the olive oil. Add the zucchini, onion, salt, and pepper. Cook, stirring
often, for 5 minutes.
2. Add the corn and tomatoes and continue cooking, stirring often, for 5 minutes more. Add the cumin and cilantro and cook for 2 minutes more.
3. Sprinkle the cheese evenly over the mixture. Remove from the heat and cover the pan. Set aside for 3 minutes for the cheese to melt.
4. Serve with tortillas on the side or roll up inside the
tortillas to make burritos. Adapted from Maureen
McMahon and Jose Mooers