Calabacitas (Mexican Style Zucchini)

I’m super excited about this 3 day weekend! Not because I have a lot of plans but the fact that I DON’T have any plans!! Boy do I need this time off to catch up on things and just plain relax without having to worry about what’s on the agenda. The only thing I want to do is cook something yummy for this little blog of mine and maybe go out to eat somewhere :).

It’s all about food right?  So let me share a delicious, healthy & easy to do side dish that’s typical in Mexican kitchens. I don’t know about you but I don’t always feel like eating beans or rice as sides for my Mexican dishes. This is the perfect alternative when you want to keep things healthy and on the lighter side.

My mom used to make these Calabacitas all the time (we actually call this dish “Colache”) and that’s probably why I’m very fond of them. It brings back memories of seeing the huge pot on the stove filled with zucchinis. She made enough to feed her 9 kids plus the friends we always had over…..Yes, it was a party every day at our house 😉
Did you know that zucchinis are actually fruit? “In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is a fruit, being the swollen ovary of the zucchini flower. The zucchini or courgette originates from Italy.” – Source 

Calabacitas (Mexican Style Zucchini)

★★★★★ 5 from 1 reviews

• Author: Ana @ Muy Delish
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 4 1x

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Ingredients

• 2 medium zucchinis, sliced
• 1/2 large roma tomato, chopped
• 1/4 medium onion, chopped
• 1/4 cup corn kernels (frozen or canned)
• 1/2 Tbsp light butter
• 1/2 Tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp pepper (or to taste)
• 1/2 cup shredded light mozzarella cheese or any other melting cheese
• 1/2 cup queso fresco, crumbled (Mexican fresh cheese) (Optional)

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Instructions

1. In a large skillet, heat the oil and butter over medium heat.
2. Add the onion and cook about two minutes.
3. Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
4. Cover, reduce heat to low, and simmer for 10 minutes. Remove from heat and sprinkle the mozzarella cheese.
5. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
6. Serve warm and sprinkle with some of queso fresco

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