Calabacitas

Ingredients

• 3 Zucchini, cut into half-moons
• 2 tbsp Canola oil
• 1 Yellow onion, diced
• 3 cloves Garlic, minced
• 2 Poblano pepper, roasted, peeled and chopped
• 2 cups Corn kernels
• 1 tsp Dried oregano
• ¾ tsp Kosher salt
• ⅜ cup 1% milk
• 3 oz Monterey Jack, grated
• ¼ cup Cilantro

Method

1. Cook the onion in the oil over medium-high for 4 minutes. Add the garlic for 30 seconds.
2. Add the zucchini in one layer and leave it 3 minutes to brown before stirring. Wet, stirred zucchini turns to water.
3. Add the corn, chiles, oregano and salt and cook 4 minutes.
4. Pour in the milk and let it bubble down for 2 minutes. Off the heat, stir in the cheese so it melts into a light sauce rather than a rope.
5. Cilantro on top. Serve as a side, or over rice with a fried egg as dinner.

Notes

✨ The restaurant touch

Brown the squash before anything wet touches it.

🧒 For the kids

Sweet corn and melted cheese carry it. Cut the zucchini small.

🌿 From the garden

Three zucchini plants will overwhelm any household by August. This recipe and the grill are the two answers.

🥡 Leftovers

Keeps 3 days. Excellent folded into quesadillas.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.