Calabacitas (Mexican Style Zucchini)

Ingredients:

 3 zucchini, chopped into small cubes

2 tomatoes, chopped

1/4 onion, chopped

1 garlic clove, chopped

1 jalapeno or serrano, chopped

1 can of corn

Butter or cooking oil, to taste

1/4 teaspoon of oregano

Salt and pepper, to taste

Instructions:

1. Wash and cut all vegetables. 

2. Melt butter or heat oil in a pan over medium heat. 

3. Add the chopped onion and garlic, and cook for 3 minutes or until they are soft and clear. 

4. Add the chopped jalapeno or serrano (optional) and chopped tomato, and cook for 3-4 minutes until the tomato has softened. 

5. Add the chopped zucchini and a can of corn. Season with salt, pepper, and oregano to taste. 

6. Cover the pan and cook for 8-10 minutes or until the zucchini is soft. If you prefer a soupier consistency, add a little bit of water, chicken, or vegetable broth. 

7. Serve hot, and top with cheese or sour cream if desired. 

Notes:

• If you don’t want your dish too spicy, remove the seeds from the peppers before chopping. 
• To make the dish vegan, use oil instead of butter. 
• You can also add cotija cheese and sour cream as toppings once the dish is served.