Mexican · 35 min · serves 4

Calabacitas Guisadas (Zucchini Stew)

Kept by The Bhook kitchen

Ingredients

• 500 g zucchini (or Mexican calabacita), cut in half-moons
• 250 g tomatoes, chopped
• 1 small white onion, diced
• 200 g corn kernels (fresh or frozen)
• 1 green chile (like poblano), diced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp salt

Method

1. Heat the oil in a large pan over medium heat. Add onion and cook until soft and translucent, about 4-5 minutes.
2. Add garlic and diced chile. Stir until fragrant, about 1 minute.
3. Add tomatoes and a pinch of salt. Cook until the tomatoes break down and you see juice in the pan, about 5 minutes.
4. Add zucchini and corn. Stir everything together, cover, and let cook over medium for about 10 minutes.
5. Uncover and cook, stirring often, until the zucchini is just tender and there's a bit of liquid left in the pan.
6. Taste and add more salt if needed. Serve hot as a main with tortillas or as a side.

Don't overcook the zucchini. It should be soft but still hold its shape, not mushy.