Calabacitas a la mexicana (Mexican Zucchini)
Calabacitas a la mexicana are a classic Mexican side dish pairing zucchini with tomato, onion, and jalapeño.
Servings: 4
Equipment
- 1 Wooden spoon
- 1 cutting board
- 1 chef's knife
Ingredients
- 2 zucchini or Mexican squash (calabacita)
- 2 tbsp olive oil
- 1/2 onion
- 1 roma tomato
- 1/2 jalapeño
- 1 tsp adobo seasoning
- 1/2 tsp oregano dried and ground
Instructions
- Finely dice the onion, tomato, and jalapeño. Keep them in separate bowls for now.
- Heat the skillet over medium-high heat and add the olive oil
- Once the olive oil is hot, add the onions to the skillet, sprinkle with a pinch of salt. Sauteé for 5 minutes or until translucent.
- Add the jalapeño, sprinkle with salt, and sauteé for 3 more minutes
- Add the tomato, sprinkle with salt, and sautée for 5 more minutes, or until all vegetables are soft.
- While the onion mixture is cooking, chop the zucchini into 1" pieces. I like to chop them into quarter circles.
- Add the zucchini to the onion mixture
- Sprinkle with adobo and oregano. Stir to fully combine
- Let mixture cook for 5 more minutes or until zucchini is fully soft. Taste and adjust seasoning as needed. Serve.