Calabasitas
Calabasitas is one of my favorite veggie mixes. Calabasa is squash in Mexico. Calabasista is “little squash” referring to zucchini. My grandmother made this for me a lot. It has onions, garlic, tomatoes, corn, zucchini and cheese! Who doesn’t love a good Mexican cheese? Except my children, pretty sure they don’t like the “stinky’ cheese. haha
Give this one a try, it is pretty tasty.
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Ingredients
Adjust Servings
| 3 Zucchini chopped | |
| 1 Cup loose corn | |
| 1 large or 2 Roma Tomatoes | |
| 1/2 Yellow onion chopped | |
| 1 Garlic clove chopped | |
| Salt | |
| 1 Tbs Olive oil | |
| Mexican cheese ( Fresco, Cotija or Ranchero) |
Directions
1.
Heat oil in a large pan with a lid and add garlic and onion. Sauté on medium heat for a couple of minutes then add the tomatoes and corn. Cover with the lid or aluminum foil if you don't have a lid and cook until the tomatoes start to break down. Turn the heat down to medium - low. Add the zucchini and 1/4 cup water mixing it carefully together. Cover with a lid. Let this cook on medium - low for about 15 minutes. Mix the ingredients together while adding salt to taste. Check the zucchini to make sure it’s done. If the zucchini is not done, cover and let cook another 5 minutes otherwise remove from heat and sprinkle cheese over the top. Do not overdo the cheese. You want a light coat of cheese on top then cover to let cheese melt. When the cheese has melted, its done.
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