Rating: (1 rated)
Recipe Yield: Total time: 40 minutes | Serves 4 to 6
2 tablespoons olive oil 3 long slender zucchini, trimmed, cut into quarters lengthwise and sliced 1/2 inch thick Kosher salt 1 teaspoon dried oregano, preferably Mexican 1 teaspoon ground cumin Kernels from 2 ears fresh corn 2 to 3 poblano peppers, roasted, peeled, seeded and diced 3 large tomatoes, diced Freshly ground black pepper to taste 1 1/2 cups shredded Colby Longhorn or Monterey Jack cheese 3 tablespoons chopped fresh cilantro

Step 1 Heat the olive oil in a deep saute pan over medium-high heat. Add the zucchini and one-half teaspoon salt and cook 5 minutes, stirring often, until the zucchini starts to soften.

Step 2 Add the oregano and cumin and cook, stirring constantly, until well coated, 2 to 3 minutes longer. Lower the heat to medium and stir in the corn, poblanos and tomatoes. Cook, stirring often, until all the vegetables are soft but not mushy, about 15 minutes (add a little water to the pan if the vegetables get too dry). Just before serving, stir in the pepper, cheese and cilantro.

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