CALABASITAS (zucchini)

Its summer and that means there are gardens with an abundance of zucchini. Here is one dish to try - it is one that I’ve eaten at every Tia's and Tio’s house for as long as I can remember. This is the recipe that I’ve conjured up and I must say it is bursting with flavor. Note the corn does not have to be grilled but it adds a little extra smokiness that I like. Anytime this is served at my table young and old gobble it up. It’s a simple recipe.

 

INGREDIENTS

• 2 Tablespoons avocado oil
• 1 brown onion (sliced)
• 3 cloves garlic (minced fine)
• 4 tomatoes (seeded and chopped)
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 3 corn on the cob (grilled and shaved, only need kernels)
• 1 cup queso fresco cheese
• Cilantro to garnish

PREPARATION

1. In a large frying pan over medium-high flame, add avocado oil and onions, sauté until onions begin to caramelize.
2. Add garlic and chopped tomatoes, sauté on low-medium flame for 5-10 minutes.
3. Add zucchini, garlic salt and pepper and continue to sauté until tender.
4. Turn off heat add grilled corn and queso fresco cheese.
5. I place in serving bowl and sprinkle with cilantro.