Thursday, April 2, 2009

Calabacitas

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!


Calabacitas
adapted from recipe originally in Self magazine, June 2003
found on www.epicurious.com

Ingredients:
cooking spray
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

Directions:
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

5 comments :

Katie said...

YUM! I love anything veggies and I always dislike Mexican b/c it's too starchy. But this is JUST perfect. YUM!

elly said...

This looks great! I love veggie sides that go with Mexican since everything else seems to be ubercarby.

brannyboilsover said...

This looks like my kind of dish!

Anonymous said...

This may be a silly question but I'm new to cooking. I want to bring this to a BBQ and will be preparing it beforehand. Should it be served cold or hot?

Kelsey said...

Not a silly question at all! This is definitely meant to be served warm or hot. I hope everyone likes it!