Calabacitas (Crockpot)

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Calabacitas (Crockpot) Makes 5-6 servings

 

A versatile side dish by itself, or add cooked

beans and

use as a filling for vegetarian tacos or

enchiladas.

 

2 med. zucchini

1 (16 oz. ) can stewed tomatoes with juice (or

Rotel)

1 small onion, chopped

1 cup cooked whole-kernal corn

1 (4 oz.) can roasted green chiles, chopped

1 tsp. dried oregano

1/2 tsp. sugar

Salt and pepper

 

Cut zucchini into 3/4 " piecs.

 

Combine all ingredients in a slow cooker.

 

Cover and cook on High 2 to 3 hrs. or until

zucchini is tender.

 

Season with salt and pepper to taste.