Calabacitas Casserole

Calabacitas in Spanish means Zucchini-like squash. The ones purchased in the supermarket were lighter green, larger in diameter overall ( 3 to 4 inches) and larger at one end. They were labeled “Calabacitas.” I think they are also called Mexican gray squash but, fresh, they do taste a lot like Zucchini.
 

INGREDIENTS
3    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
2    ancho chilies, seeded and diced ½ inch
1    pound Calabacitas, cubed 1 inch (2 medium)
1    cup corn kernels, fresh or frozen and thawed
1/2  cup red bell pepper, diced 1/4 inch
1    jalapeno chilie, seeded and chopped fine (optional)
1    teaspoon dried oregano
1    cup crumbled cotija or queso fresca cheese, divided
¼   cup chopped fresh cilantro or 1 tablespoon dried
1    teaspoon lemon juice

METHOD

Preheat the oven to 325 F. In a large skillet, add the olive oil over medium-high heat and cook the onions for up to 20 minutes, lowering the heat after 6 to 7 minutes. Look for a golden color but do not allow the onions to burn or get dark brown. Add the garlic and cook for 1 minute. Add the chilies, the Calabacitas, the corn, red bell pepper and the oregano. Stir and cook for 4 to 5 minutes and remove from the heat.

Add ¾ cups of the cheese, reserving the ¼ cup and stir into the vegetables. Add the cilantro and lemon juice and stir them in. Pour the mixture into an oven proof casserole dish and sprinkle the remaining cheese on top. Cover the dish and cook for 12 to 15 minutes to cook the Calabacitas but leave it a bit crunchy. Serve immediately.