Calabacitas (Mexican Zucchini)

Tender zucchini cubes bound in a creamy cheese sauce. Corn adds a crisp bite, while the chili pepper awakens the senses.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 367
• Protein: 14 g
• Carbs: 23 g
• Fat: 23 g

Ingredients

• 800 g Zucchini ( diced )
• 200 g Corn ( drained )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 1 piece Hot chili pepper ( finely chopped )
• 100 ml Cream
• 100 g Cheddar cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 tsp Epazote ( chopped )

Instructions

1. Vegetable preparation

   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. Sauté the garnish

   In a skillet with olive oil, sauté the onion and chili until translucent. Add the garlic at the end to avoid burning it.

3. Sauté the vegetables

   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. Bind and melt

   Stir in the corn, cream, and cheddar. Mix until the sauce coats the spoon and the cheese is completely melted and stretchy.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.