Calabacitas
- Share via
Calabacitas (squash) is a homey dish of stewed zucchini, corn and tomatoes.
To garnish this dish as pictured, cut 1 of the zucchini into ½-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking (the larger pieces may need slightly longer cooking time).
From the story: Day of the Dead feast is a high-spirited affair
Heat a large skillet over medium heat. When it’s hot, add the oil, then the onion, garlic and jalapeno. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.
Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.
Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
