Calabacita, aka “little squash” in Spanish, are one of the most versatile and nutritious summer veggies. All parts of the plant are edible and full of nutrients which our bodies need daily. The dish calabacitas is super-easy to make and full of flavor, not to mention all of the ingredients are in-season right now in Southern Arizona. You can eat calabacitas as a side dish or in tacos and burritos. The possibilities are endless!
- 1 tbsp olive oil (Local Southwest)
- 1 cup onion, chopped
- 2-3 medium yellow squash or zucchini, chopped
- 1 cup roasted green chiles, chopped (Red’s Roasters)
- 1 cup corn, fresh off the cob or frozen
- 3 cloves garlic, minced
- 1 tsp Mexican oregano (Gibson’s Spice Rack)
- Salt and pepper
- 1 cup cherry (small) tomatoes, halved
Heat oil in a medium pan, add onion and cook until onions are translucent. Add squash and cook until squash starts to soften. Add roasted green chiles, corn, garlic, oregano, salt and pepper. Cook for a few more minutes. Add tomatoes and cook until tomatoes start to soften. Taste and adjust flavors. Enjoy!