Calabacitas a la Mexicana with Cheese
Whenever I need a break from meat, calabacitas is one of my Mexican dishes of choice. It is fast to put together, hearty and made completely from fresh vegetables, a combination that is hard to beat!
Ingredients
- 3 tbsp vegetable oil I use safflower
- 1/2 medium diced white onion about 3/4 cup
- 2 cloves garlic finely chopped
- 5 medium roma tomatoes, seeded and diced about 3 cups
- 3 medium Mexican grey squash, cubed about 4 cups, see notes
- salt to taste
- 4.5 ounces panela cheese, cubed about 125g, see notes
Instructions
- Heat oil in a large sauté pan over medium heat until oil is hot and shimmering (2-3 minutes)
- Add onions and garlic, stirring frequently and cooking until fragrant and beginning to brown, about 2-3 minutes
- Add tomatoes, stirring occasionally and cooking until soft and liquid is reduced, about 7-9 minutes
- Add the squash, and salt stir to combine, reduce heat to medium-low and cover. Cook until squash is tender, about 8-10 minutes
- Turn off burner, add diced cheese and cover pan for 2-3 minutes or until cheese is partially melted
Notes
- If you are unable to find Mexican grey squash, you can substitute zucchini
- Omit the cheese to make vegan