Calabacitas (Mexican flavored vegetables)

October 8, 2013


Prep and cook time:  20 minutes
Serves 2


1 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
2 cups zucchini, diced into 1/2 inch cubes
2 cups yellow squash, diced into 1/2 inch cutes
1 tomato, diced
4 oz can diced green chili (optional)
1 TBS + 3 TBS vegetable broth or water
1/4 cup fresh chopped cilantro
3 Tbsp. fresh chopped oregano (or 1 Tbsp dried)
salt and pepper to taste
*Optional:  drizzle with olive oil before serving


Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.

Prepare all vegetables

Heat 1 Tbsp. water in large skillet.  Sauté onions over medium heat for about 5 minutes, stirring frequently until translucent.  Add garlic and sauté for another minute. 

Add zucchini, yellow squash and remaining water, green chili and cook for another 3 minutes until tender, stirring often

Add tomato and continue to cook for a couple of minutes  Stir in herbs, salt and pepper.

TIP:  Have all your vegetables cut before you start to cook to avoid overcooking.  The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.

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