Sara’s Calabacitas

Use any summer squash you have available in this recipe. Serve with some beans and tortillas for a quick meal.

Ingredients

• 1 medium summer squash, sliced into half moons
• 1 tomato, chopped Kernels from 2 ears of corn
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 teaspoon cumin
• 1 tablespoon Fresh Savory or Oregano (or use 1 teaspoon dried)
• Salt and Cayenne pepper to taste

Directions

Heat oil over medium high heat and add onion. Saute onion for a few minutes then add garlic and spices. Cook, stirring continuously, until garlic and spices release fragrance. Add vegetables and oregano, cover and lower temperature to medium-low heat. Cook for about 5-7 minutes, stirring occasionally, until squash is tender. Salt to taste.

Submitted by Sara, Tucson CSA