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Categories:
canola oil white onion zucchini red bell pepper jalapeno peppers oregano ground cumin California chili powder tomatoes fresh cilantro
Viewed: 50 - Published at: 4 years agoIngredients
- 2 tablespoons canola oil
- 1 white onion, chopped
- 3 zucchini, cut in cubes (or calabacitas)
- 1 red bell pepper, cut in squares
- 2 fresh jalapeno peppers, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon california chili powder
- 1 (14 ounce) can diced tomatoes
- fresh cilantro (to garnish)
Method
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet and saute onion for about 3 minutes.
- Add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
- Stir in tomatoes and jalapeno chilies.
- Transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
- Garnish with cilantro and serve.
- Makes 4-6 portions.
