Calabasitas

Being of Mexican heritage, I grew up eating some wonderful homemade Mexican food.  This was a common side dish in our family. It is packed with healthy goodness and tastes like a party in your mouth. I could eat this dish every night of the week!

One helpful tip is to cut the zucchini and squash all the same size for even cooking. An easy way to do this is to cut them in half length wise, and then in half length wise again. I also like to lightly peel them in stripes to give it a pretty look.

Calabasitas

2 tbsp olive oil

2 medium size zucchini - cut into 1 inch pieces

1 medium size yellow squash - cut into 1 inch pieces

1/2 medium onion - diced

2 garlic cloves - chopped

1 11oz can mexicorn drained

2 tsp lime juice (or to taste)

Salt and pepper to taste

1 cup low-fat shredded cheddar cheese

Heat olive oil in a large skillet over med-high heat.  Add zucchini and yellow squash and stir to coat all pieces in the oil. Cook for a couple minutes.  Add onion and garlic and cook for about 15 minutes or until squash begins to get tender.  Add mexicorn and cook for a few minutes to allow corn to heat through. Stir in lime juice. Top with cheese and allow to melt. 

 

This recipe is very versatile so you can make it your own.  I often add more cheese. My mom likes to add diced tomatoes. Adding green chilies also gives it a great twist.

Goes great with with any Mexican entree, steak, chicken, or pork! And it is easily doubled to make a great potluck dish.

Enjoy!