Calabacitas (Mexican Style Zucchini)
Calabacitas is a quick, healthy Mexican zucchini side dish with corn, tomato, onion, and melty cheese, ready in 20 minutes and easy!
Servings 4 servings
Calories 130kcal
Ingredients
- 2 medium zucchinis sliced
- ½ large roma tomato chopped
- ¼ medium onion chopped
- ¼ cup corn kernels frozen or canned
- ½ Tbsp light butter
- ½ Tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ⅛ tsp pepper or to taste
- ½ cup shredded Chihuahua or light mozzarella cheese or any other melting cheese
- ½ cup queso fresco crumbled (Mexican fresh cheese) (Optional)
Instructions
- In a large skillet, heat the oil and butter over medium heat.
- Add the onion and cook about two minutes.
- Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
- Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
- Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
- Serve warm and sprinkle with some of queso fresco
Video
Notes
I use chihuahua or even mozzarella cheese if I can't find a good Mexican melting cheese. Make sure it's light flavor so that it does not over power the taste of the zucchini.
Nutrition
Serving: 1cup | Calories: 130kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 345mg | Fiber: 1g | Sugar: 3g