It seems that almost every one of my recipes is my favorite. Which they are. But if you were to ask me which vegetable is my absolute, all-time favorite, I would say Calabacitas (Zucchini). They're such a versatile veggie. They can be sweet or savory, steamed, fried, baked and can even be eaten raw.
Last week, a local farmer drove through the neighborhood selling these freshly cut beauties for 8 pesos a kilo. The hardest part was trying to decide how to prepare my 3 kilos of calabacitas. I was in a "Comfort Food" state of mind, so I made Gramm's Guisado de Calabacita (Zucchini Medley). The only way Gramm made zucchini was to saute it with some onion, tomato and yellow corn. I prepare it the same way for my kiddies, but I like to add serrano chilies and Queso Fresco! Mmmmmm!
- 6 to 8 medium zucchini, sliced or chopped
- 2 medium tomatoes, chopped
- 1/2 onion, chopped
- 1 to 2 serrano chilies
- 1 small can yellow corn
- Queso Fresco (for Garnish)
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and saute for 1 to 2 minutes.
Stir in the remaining ingredients, except the queso fresco. Season with salt and pepper. Saute for 3 to 4 minutes, then reduce the heat to low and cover the skillet. Let simmer until the zucchini is completely cooked. (About 10 minutes.)
Just before serving, garnish with grated Queso Fresco. Enjoy!!!