Calabacitas Casserole With Polenta And Cheese Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
592
FAT
79%
CHOL
21%
SOD
20%

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Ingredients for 6 servings

1 small to medium yellow squash

2 cups corn kernels, defrosted

3 tablespoons extra-virgin olive oil

2 tablespoons chopped cilantro leaves or flat-leaf parsley

1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped

1 (16-ounce) tubes prepared polenta

2 teaspoons dark chili powder, just over 1/2 a palm full

4 cloves garlic, smashed

3 scallions, chopped

1(14-ounce) can stewed tomatoes

2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches

Salt and pepper

1 large yellow skinned onion, chopped

2 small to medium zucchini, diced

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