Best recipe for zucchini - Carla's Calabacitas
Too much zucchini on your hands? No such thing with this recipe. “Calabacitas” means “little zucchini” in Spanish. This dish is tasty and comes together quickly. Use it as a side dish, a taco filling, or add chicken or pork to make it a meal.
I first had 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. 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 bullion (Caldo de Pollo)
- salt to taste
- Shredded Monterey cheese
Melt butter in large sauté pan, add onions, and cook until tender. Add chicken bullion zucchini, tomatoes, chilis, and corn to pan. Cook with the lid on until vegetables are tender. Add salt. Top with shredded Monterey cheese. Once cheese is melted, serve immediately.