Calabacitas means little squash, yet ANOTHER way to use up all that summer squash! I took two different recipes and combined them for this casserole. Sorry I don't have any pictures, we ate it all!
2 tablespoons oil, divided
2 medium zucchini, diced
2 medium yellow squash, diced
2 medium onions, chopped,
1 cup chopped roasted green chile
2 cups corn
1 cup shredded Montery Jack cheese (I used goat cheese) :)
Dry bread crumbs
Preheat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray. In a large skillet, heat 2 teaspoons of the oil, add the zucchini and yellow squash and cook over medium low heat until soft, about 15 minutes; transfer squash to a large bowl. In same skillet, heat remaining oil and cook onions until soft, 5 to 10 minutes; transfer onions to bowl with squash. Add green chile, corn and cheese to squash and onions and mix well. Transfer to greased casserole dish; sprinkle bread crumbs over the top. Bake in preheated oven for 30 to 40 minutes until bubbly and top has browned.