Mexican cuisine · Vegetable Dishes

Calabacitas a la Mexicana

Braised zucchini with corn, tomato and cheese – the quick vegetable skillet from Mexican grandma's kitchen.

Ingredients · for 4 servings

• 4 zucchini
• 1 can corn (285 g)
• 3 tomatoes
• 1 onion
• 2 garlic cloves
• 1 jalapeño
• 100 g cheese (diced)
• 3 tbsp oil
• 1 tsp oregano
• Salt, pepper

Instructions

1. Cut the zucchini into 1.5-cm cubes; dice the tomatoes, chop the onion and garlic.
2. Sweat the onion in the oil until translucent, then briefly fry the garlic and chopped jalapeño with it.
3. Add the zucchini and fry vigorously for 5 min.
4. Stir in the tomatoes, corn and oregano, season with salt and pepper.
5. Braise covered for 8–10 min – the zucchini should be soft but not falling apart.
6. Fold in the diced cheese, let it melt briefly and serve as a side or with warm tortillas.