Calabacitas a la mexicana 😯 
Mexican-Style Zucchini 😯
These zucchinis are not only delicious but also perfect for sharing 🤗
Mexican-Style Zucchini 😯
These zucchinis are not only delicious but also perfect for sharing 🤗
Cooking Instructions
- 1
Heat the tablespoon of vegetable oil in a saucepan. Finely chop the red onion (or any onion you have) and the garlic cloves. Once the oil is hot, add them to the pan and let them sauté. While they are sautéing, finely chop the tomatoes and add them to the saucepan. Stir a bit and let the tomatoes cook.
- 2
Cut all the zucchinis into medium-sized cubes. It's important not to make small cubes because the zucchini shrinks when cooked. Once all are chopped, add them to the saucepan and stir to integrate all the vegetables. Cover and let it come to a boil for 10 minutes.
- 3
Once it starts boiling, add the salt gradually, tasting as you go to avoid over-salting. I also grind a bit of oregano for better flavor. After adjusting the seasoning, let them cook on low heat for 5 more minutes, covered. *Note: I don't use water for this dish because the zucchini releases its own juice, which I find better, but if you prefer, you can add half a cup of water.
- 4
And that's it, enjoy some delicious zucchinis! You can serve them with white rice and beans. 😉
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