Too much zucchini on your hands? There’s no such thing when you have the best zucchini recipe – Carla’s Calabacitas. “Calabacitas” means “little zucchini” in Spanish. This dish is tasty and comes together quickly. Use it as a side dish or a taco filling, or add chicken or pork to make it a filling meal.
Best recipe for zucchini – Carla’s Calabacitas
I first tried calabacitas in Rocky Point, Mexico. Carla, the house cook, made it for us and we couldn’t get enough. She kindly shared her recipe, and now I can make it at home. I wish I could look out my window and see the waves rolling in, but this dish takes me right back to Mexico.
- 2 tablespoons butter
- ¼ of an onion, diced
- 8 small zucchini, diced into bite-sized pieces
- 1 large tomato, diced (if tomatoes aren’t in season, use a can of petite-diced)
- 2 or 3 4-oz cans diced green chilis (depending on how spicy you like it)
- 2 cups corn (fresh, frozen, or canned)
- 2 teaspoons chicken-flavor bouillon (Caldo de Pollo)
- Salt to taste
- Shredded Monterey cheese
Melt the butter in a large sauté pan, add onions, and cook until tender. Add chicken bouillon, zucchini, tomatoes, chilis, and corn to the pan. Cook with the lid on until vegetables are tender. Add salt. Top with shredded Monterey cheese. Once the cheese is melted, serve immediately for best flavor.
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