How To Make Calabacitas - A Mexican Zucchini Recipe - It's Gluten Free by Rockin Robin

Cut the ends off the zucchini and chop into small pieces about half an inch thick.

Remove the kernels from the corn cobs.

Chop the green chilies.

Heat a tablespoon of olive oil in a pan over medium-high heat.

Add the chopped onions and sauté for 15 minutes until caramelized.

Add minced garlic and sauté for 1 minute until fragrant.

Add corn, chopped green chilies, oregano, and salt; sauté until softened.

Add zucchini and sauté for 8 minutes until firm but cooked.

Add a few drops of lemon juice and adjust salt to taste.

Cook for an additional 2 minutes, then remove from heat.

Stir in cotija cheese and top with chopped cilantro before serving.

Equipment Needed

Dietary

Allergens