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!
Zucchini Medley
Ingredients:
- 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)
Directions:
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!!!
With Love,
