Calabacitas (abobrinha à mexicana)

Ingredientes

• 1/2 onion (small)
• 2 cloves garlic (or 1 if large)
• 1 Roma tomato (or other flavorful/juicy tomato)
• 1 lb zucchini (courgette, 1lb is around 2 small)
• 1/2 poblano pepper
• 1/2 tbsp olive oil (or more, as needed)
• 1/4 tsp oregano (Mexican if possible)
• 1/4 tsp cumin
• 1/8 tsp salt (or more to taste)
• 1/8 tsp pepper (or more to taste)
• 1/2 cup corn (frozen or fresh)
• 1/2 cup Oaxaca or mozzarella cheese (or other mild melty cheese, approx/to taste)
• 1 tbsp cotija cheese (or queso fresco, optional, to serve)

Modo de preparo

1. 1

   Chop the onion and garlic into relatively small dice. Optionally peel the tomatoes, but either way, chop relatively small. Cut the zucchini/courgette in half then into slices, cutting larger half-slices in half again. Try to make the slices relatively even to help them cook evenly. Remove seeds and stem from poblano pepper and dice.

2. 2

   Warm the oil in a medium skillet/frying pan over a medium-high heat. Add onion and poblano pepper and cook for around 5 minutes until both (but most obviously the onion) are softening. You don't want them to burn, so reduce the heat or add a little extra oil if needed. Add the garlic and zucchini/courgette, stir and cook briefly, then add the tomato, oregano, cumin, salt and pepper. Mix through then cover the skillet with a lid and reduce the heat a little as needed. Allow to cook, stirring gently now and then, until the zucchini is becoming tender.

3. 3

   Add the garlic and zucchini/courgette, stir and cook a minute or two, then add the tomato, oregano, cumin, salt and pepper. Mix through then cover the skillet with a lid and reduce the heat a little as needed so it gently simmers. Allow to cook, stirring gently now and then, until the zucchini is becoming tender - it should change color a little but not become mushy. You want it to still have a bit of bite. The tomato should soften to give a bit of liquid but if needed, add a tablespoon or two water to help stay moist.

4. 4

   Add the corn, mix through then cover and cook a minute more, or a couple minutes if it's fresh corn.

5. 5

   Add the cheese and optionally mix through (if you mix it in, you often get slight clumps here and there but it feels more vegetable-y overall, if you leave on top you get a cheesy layer on top then al the vegetables underneath. I mixed in a little in photos). Cover, remove from heat and allow cheese to melt then serve, optionally with some cotija cheese sprinkled on top.