Mexican Calabacitas

Heat oil or lard in skillet and cook onions until tender.

Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.

Preheat oven to 350°F.

In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.

Cover with shredded cheese.

Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.

For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.