Calabacitas a la Mexicana: Mexican-Style Zucchini
A comforting home-style dish combining fresh zucchini sautéed with tomatoes, onions, corn, and a touch of cheese.
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30 min
Mexicana
4 servings
The story behind
Calabacitas a la Mexicana is a staple of everyday cooking in Mexico. It is a simple, humble, and highly nutritious preparation that highlights the freshness of seasonal vegetables. What I love most is how the flavors of the tomatoes and onions meld with the mildness of the zucchini, creating a light yet flavor-packed stew. It is the perfect meal for any given day when you are looking for something that feels like a hug on a plate.
Instructions
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1Sauté the onion in a pan with a little oil until translucent.
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2Add the tomatoes and cook until they release their juice; then add the zucchini and corn.
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3Cover and cook over medium heat for about 10-15 minutes, until the zucchini is tender.
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4Add the queso fresco at the end and stir gently.
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5Serve hot, either on its own or accompanied by corn tortillas.
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