Calabacitas (Mexican Zucchini)
Ingredients
- 800 gZucchini (diced)
- 200 gCorn (drained)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 pcHot chili pepper (finely chopped)
- 100 mlCream
- 100 gCheddar cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspOregano
- 1 pinchGray sea salt
- 1 tspEpazote (chopped)
Method
Tender zucchini cubes bound in a creamy cheese sauce. Corn adds a crisp bite, while the chili pepper awakens the senses.
- 1
Cut the zucchini into 1 cm cubes. Thinly slice the onion and mince the garlic. Cut the tomatoes into small pieces and seed the chili before finely chopping it. Chop the epazote.
- 2
In a skillet with olive oil, sauté the onion and chili until translucent. Add the garlic at the end to avoid burning it.
- 3
Add the zucchini and tomatoes. Season with salt, pepper, cumin, oregano, and epazote. Cook over medium heat until the zucchini is tender but still holds its shape.
- 4
Stir in the corn, cream, and cheddar. Mix until the sauce coats the spoon and the cheese is completely melted and stretchy.
Frequently asked questions
How do you get this dish right?
- Don't overcook the zucchini; they should remain slightly firm at the center to avoid becoming mushy.
- If the sauce is too thick, thin it out with a small splash of milk.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.
