Calabacitas (Mexican zucchini)
This easy vegetable dish makes a great side, or use it as a taco filling/main in itself. Fresh flavors with a touch of comfort factor.
Servings: 2 approx (depending how served)
Calories: 249kcal
Save
Ingredients
- ½ onion small
- 2 cloves garlic or 1 if large
- 1 Roma tomato or other flavorful/juicy tomato
- 1 lb zucchini courgette, 1lb is around 2 small
- ½ poblano pepper
- ½ tablespoon olive oil or more, as needed
- ¼ teaspoon oregano Mexican if possible
- ¼ teaspoon cumin
- ⅛ teaspoon salt or more to taste
- ⅛ teaspoon pepper or more to taste
- ½ cup corn frozen or fresh
- ½ cup Oaxaca or mozzarella cheese or other mild melty cheese, approx/to taste
- 1 tablespoon cotija cheese or queso fresco, optional, to serve
Instructions
- Chop the onion and garlic into relatively small dice. Optionally peel the tomatoes, but either way, chop relatively small. Cut the zucchini/courgette in half then into slices, cutting larger half-slices in half again. Try to make the slices relatively even to help them cook evenly. Remove seeds and stem from poblano pepper and dice.
- Warm the oil in a medium skillet/frying pan over a medium-high heat. Add onion and poblano pepper and cook for around 5 minutes until both (but most obviously the onion) are softening. You don't want them to burn, so reduce the heat or add a little extra oil if needed. Add the garlic and zucchini/courgette, stir and cook briefly, then add the tomato, oregano, cumin, salt and pepper. Mix through then cover the skillet with a lid and reduce the heat a little as needed. Allow to cook, stirring gently now and then, until the zucchini is becoming tender.
- Add the garlic and zucchini/courgette, stir and cook a minute or two, then add the tomato, oregano, cumin, salt and pepper. Mix through then cover the skillet with a lid and reduce the heat a little as needed so it gently simmers. Allow to cook, stirring gently now and then, until the zucchini is becoming tender - it should change color a little but not become mushy. You want it to still have a bit of bite. The tomato should soften to give a bit of liquid but if needed, add a tablespoon or two water to help stay moist.
- Add the corn, mix through then cover and cook a minute more, or a couple minutes if it's fresh corn.
- Add the cheese and optionally mix through (if you mix it in, you often get slight clumps here and there but it feels more vegetable-y overall, if you leave on top you get a cheesy layer on top then al the vegetables underneath. I mixed in a little in photos). Cover, remove from heat and allow cheese to melt then serve, optionally with some cotija cheese sprinkled on top.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 457mg | Potassium: 892mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1173IU | Vitamin C: 74mg | Calcium: 256mg | Iron: 2mg
Tried this recipe?Please consider Leaving a Review!