Zucchini a la Mexicana with Cheese Recipe

  • Yield:

    4-6 servings

  • Total Time:

    40 mins

  • Prep Time:

    15 mins

  • Cook Time:

    25 mins

Ingredients

  • 4-5 Mexican squash
  • 1 can of corn
  • 1 chopped tomato
  • 2 cups queso panela, chopped
  • 1 tablespoon garlic, chopped
  • 1 Chicken Bouillon to taste
  • 1 Jalapeños to taste (I used 1 jalapeño)

Instructions

  1. Step 1) To start, chop up your Mexican squash, panela cheese, onions, jalapenos, and tomatoes.
  2. Step 2) Next, sautée all vegetables with Mazola® Corn Oil.
  3. Step 3) After all vegetables are sautéed, sprinkle on your garlic, panela cheese, corn, chicken bouillon (or salt) and cover your pan until everything is heated through. Enjoy!
  4. Recipe by Lilo Nami @HuevonaLife