Calabacitas (Mexican zucchini)

This easy vegetable dish makes a great side, or use it as a taco filling/main in itself. Fresh flavors with a touch of comfort factor.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Chop 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. 2Warm 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. 3Add 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. 4Add the corn, mix through then cover and cook a minute more, or a couple minutes if it's fresh corn.
5. 5Add 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.