Calabacitas is a Mexican side dish that is as fun to say as it is delicious. Calabacitas actually means zucchini, but the dish is so much more than just zucchini. This dish packs a lot of flavor and can be spiced up if you like it at our level. Our son, Anthony, sent a text message last night asking for this recipe; and, to our surprise we didn't have this recipe posted. So here it is.
EQUIPMENT
Large Skillet (nonstick preferrable)
Lid or Large Sheet of Foil
INGREDIENTS
2 tbsp Olive Oil or Vegetable Oil
6 Zucchini, cut into 1 inch chunks
3 green
3 yellow (AKA Summer Squash)
1/2 large onion, diced
1 (10 oz) can Rotel (choose your level of spice - we like original)
1 tsp seasoned Salt (such as Season All)
1/2 tsp Black Pepper
1 clove minced Garlic
2 cups Yellow Corn (we like sweet corn; no need to thaw)
Frozen, or
Canned, rinsed
1/4 - 1/2 cup Shredded Mexican Blend Cheese
INSTRUCTIONS
Step 1: Heat oil in skillet over medium high heat.
Step 2: When oil is shimmering, add zucchini and onions, and sweat for 4-5 mins, stirring often.
Step 3: Add Rotel, seasoned salt, pepper, and garlic. Lower heat to medium and cook for 4-5 mins, stirring occasionally.
Step 4: Add corn and cover. Continue stirring occasionally until corn is heated through, 6-8 mins.
Step 5: Evenly sprinkle cheese over the entire surface and cover. Let sit until cheese is melted, 4-5 mins.
Enjoy!
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