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mexican zucchini recipes

Calabacitas (Mexican Zucchini Skillet)

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 249
Ingredients Method

Ingredients
  

  • 3 each zucchini diced, salted and drained
  • 0.5 tsp salt for drawing water, plus more to taste
  • 2 tbsp oil
  • 1 each onion diced
  • 2 each garlic clove minced
  • 1 each jalapeno seeded and diced
  • 2 each tomato diced
  • 1 cup corn kernels
  • 0.5 tsp cumin
  • 0.5 tsp dried oregano
  • 1 cup monterey jack cheese shredded
  • 0.25 cup cilantro chopped

Method
 

  1. Toss the diced zucchini with the half teaspoon of salt in a colander and let it drain 15 minutes. Pat it aggressively dry. This step is the recipe.
  2. Heat the oil in a wide skillet over medium-high. Cook the onion 3 minutes, then the garlic and jalapeno for 1 more.
  3. Add the dried zucchini in as close to one layer as fits. Cook 4 to 5 minutes, stirring only twice, so it browns in spots instead of steaming.
  4. Add the tomato, corn, cumin and oregano. Cook 3 to 4 minutes until the tomato softens but the zucchini still has bite.
  5. Kill the heat, scatter the cheese over, and lid the pan 2 minutes to melt.
  6. Finish with cilantro, taste for salt, and serve from the skillet.