Over on the cooking board I frequent, we get a lot of requests for Mexican side dishes other than rice, beans, or chips. Calabacitas--literally translated "little squash"--is one of my favorites. I first had it at my high school best friend's house. Her mom made it and it was so yummy. It's also a great way to work multiple vegetables into a Mexican meal, which can get quite heavy on the starch. I hope you like it as much as I do!
adapted from recipe originally in Self magazine, June 2003
found on www.epicurious.com
2 tsp. olive oil
1 small zucchini or Mexican grey squash, sliced 1/2 inch thick
1 small yellow squash, sliced 1/2 inch thick
1 Roma tomato, diced
1 small onion, diced
1 clove garlic, minced
1/2 c. frozen or fresh corn
1 tsp. chopped fresh oregano
red pepper flakes, to taste
1/2 tsp salt
1/2 tsp black pepper
1. Preheat oven to 425°F. Lightly coat a sheet pan with cooking spray.
2. Lay zucchini and yellow squash on sheet pan, salt and pepper them, and roast 5 to 10 minutes or until golden brown.
3. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and peppers.
One year ago: lemon fennel pork chops and basic risotto