Looking for a Mexican side-dish that’s full of vegetables and great flavor? Look no further than calabacitas, which traslates to “little squash.” This dish goes together easily and showcases fresh summer flavors – zucchini, summer squash, corn and fresh oregano. Throw in some onions, season with salt, pepper and red pepper flakes (if you want the heat), sauté for a few minutes and you’re good to go!
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
1 Roma tomato, diced (I omitted)
1 small red onion, diced
1 clove garlic, minced
1/2 c. frozen or fresh corn
1 tsp. chopped fresh oregano
red pepper flakes, to taste
cumin, to taste (around 1/2 tsp)
1/2 tsp salt
1/2 tsp black pepper
1. Coat sauté pan with olive oil
2. Lightly coat a sauté pan with oil. On medium heat, cook onion, zucchini and squash until slightly softened – about 5-10 minutes.
3. When zucchini has almost reached desired consistency, add corn and heat through.
4. Season with oregano, cumin, red pepper flakes, salt and pepper before serving.