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Mains, Quick and Easy, Vegetarian


Los Angeles Times

The other day I came home from the farmers market with so much zucchini the overflow from my refrigerator filled a big bowl on my counter. Every time I walked by I was torn between admiring the still life -- ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 2 tablespoons olive oil
  • 3 long slender zucchini, trimmed, cut into quarters lengthwise and sliced 1/2 inch thick
  • Kosher salt
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 teaspoon ground cumin
  • Kernels from 2 ears fresh corn
  • 2 to 3 poblano peppers, roasted, peeled, seeded and diced
  • 3 large tomatoes, diced
  • Freshly ground black pepper to taste
  • 1 1/2 cups shredded Colby Longhorn or Monterey Jack cheese
  • 3 tablespoons chopped fresh cilantro

Step 1Heat the olive oil in a deep saute pan over medium-high heat. Add the zucchini and one-half teaspoon salt and cook 5 minutes, stirring often, until the zucchini starts to soften.

Step 2Add the oregano and cumin and cook, stirring constantly, until well coated, 2 to 3 minutes longer. Lower the heat to medium and stir in the corn, poblanos and tomatoes. Cook, stirring often, until all the vegetables are soft but not mushy, about 15 minutes (add a little water to the pan if the vegetables get too dry). Just before serving, stir in the pepper, cheese and cilantro.

Note: You can add sour cream and more cheese and bake the cooked calabacitas as a casserole. Sliced black or green olives can also be added.


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