Fall is almost upon us here in Austin – and I found plenty of yummy, comfort food inspiration in the latest Penzey’s catalog. I cheated a bit with this one – but it was still delightful! Ryan and I felt like there needed to be some sort of foundation – like a pasta or grain… Let us know what you think!
Calabacitas – approx. $1.10 per serving
1 tablespoon Olive Oil
1 medium yellow onion, sliced into thin rings (I used about 1/4 of an onion)
Sea salt, to taste
1/2 tsp ground cumin
2 zucchinis, sliced into discs
2 yellow squashes, sliced into dices
1 carrot, sliced into discs
One 15 oz. can of roasted tomatoes
One 4 oz. can of diced green chiles
Garlic, to taste
2 cups shredded Mozzarella
Prep all your veggies, pour olive oil into a large casserole dish. Preheat the oven to 325 degrees Fahrenheit. Layer the veggies and spices into the casserole. Bake for about 40 minutes – veggies should be crunchy but not overdone. During the last five minutes of baking, add the cheese to the top.