Calabacitas a la Mexicana

🛒 Ingredients

• Zucchini 150 g · 26 kcal
• Tomato 100 g · 18 kcal
• White Onion 40 g · 16 kcal
• Serrano Pepper 5 g · 2 kcal
• Corn Kernels 60 g · 50 kcal
• Garlic 4 g · 6 kcal
• Fresh Cilantro 5 g · 1 kcal
• Olive Oil 4 g · 36 kcal
• Queso Fresco 20 g · 53 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and serrano pepper, sautéing until the onion softens, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the chopped zucchini and cook for 5-7 minutes, stirring occasionally, until it starts to soften slightly.
4. Add the chopped tomatoes and corn kernels to the skillet. Season with salt and pepper to taste.
5. Cover the skillet and let it simmer for 8-10 minutes, or until the vegetables are tender and the sauce has slightly thickened.
6. Remove from heat, stir in the fresh chopped cilantro, and crumble queso fresco over the top just before serving.