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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A casserole version Ingredients:
3 tablespoons peanut oil |
2 medium onions, chopped |
1 garlic clove, minced |
4 medium yellow squash, cut into 1/4 inch thick rounds |
1 lb fresh green beans, ends trimmed and cut in half |
1 small jalapeno pepper, seeded and finely chopped |
3 medium ripe tomatoes, peeled and chopped |
1/2 cup chicken broth |
salt |
black pepper |
1 cup corn kernel (fresh or frozen) |
1/2 cup shredded monterey jack cheese |
Directions:
1. Preheat oven to 350°; grease a 2 quart casserole; set aside.
2. In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
3. Add in squash, green beans, and jalapeno; stir 2 minutes.
4. Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
5. Add in corn; stir well.
6. Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.
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