calabacitas
One of the pleasures of living in New Mexico is a dish called "calabacitas" made with fresh zucchini and/or yellow squash.
I made mine with my one and only zucchini from my garden this year, an ear of fresh sweet corn from the growers market, 2 roasted green chiles (also from the market, roasted about an hour before use in a big open air rotating.... roasting... thingie), and a yellow onion. I just sliced everything (zucchini in thin slices, chopped onion, peeled and chopped chiles, corn cut off the ear) and sauteed until glassy on the stove-top. Delicious! The sweetness of the onions and corn are a perfect counterpart to the heat of the chiles, and the soft squash meshes nicely with the slightly crunchy corn.
Everyone has their own variation. The guy who sold me the chiles advised adding bacon (I didn't). Others use red peppers or tomatoes.
This is a recipe I found online:
Adobe Nido Calabacitas – serves four as a side dish
ingredients
1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese ( I always use queso fresco if I can – after all , this is a classic Mexican Dish. If you have a Mexican market in town – get the queso fresco Mexican cheese – otherwise use any other mild white cheese, like mozzarella.)
1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
1/4 cup prepared roasted/chopped green chili
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Saute chopped onion, garlic, salt and pepper in olive oil until onions are just threatening to brown, and then add squash and zucchini and cook until they are about half done. Add corn and as soon as it is thawed move to a 1 quart casserole dish and mix in cheese and green chili.
Bake uncovered for 35 minutes.
I made mine with my one and only zucchini from my garden this year, an ear of fresh sweet corn from the growers market, 2 roasted green chiles (also from the market, roasted about an hour before use in a big open air rotating.... roasting... thingie), and a yellow onion. I just sliced everything (zucchini in thin slices, chopped onion, peeled and chopped chiles, corn cut off the ear) and sauteed until glassy on the stove-top. Delicious! The sweetness of the onions and corn are a perfect counterpart to the heat of the chiles, and the soft squash meshes nicely with the slightly crunchy corn.
Everyone has their own variation. The guy who sold me the chiles advised adding bacon (I didn't). Others use red peppers or tomatoes.
This is a recipe I found online:
Adobe Nido Calabacitas – serves four as a side dish
ingredients
1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese ( I always use queso fresco if I can – after all , this is a classic Mexican Dish. If you have a Mexican market in town – get the queso fresco Mexican cheese – otherwise use any other mild white cheese, like mozzarella.)
1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
1/4 cup prepared roasted/chopped green chili
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Saute chopped onion, garlic, salt and pepper in olive oil until onions are just threatening to brown, and then add squash and zucchini and cook until they are about half done. Add corn and as soon as it is thawed move to a 1 quart casserole dish and mix in cheese and green chili.
Bake uncovered for 35 minutes.