This is one of my favorite things to eat. I first had them at a small hole in the wall restaurant in Tarpon Springs, FL. It was called El Jalapeno, their decor was not the finest but the food was delicious, homemade mexican with clean and simple flavors. I would eat there at least once a week and in fact had my first date with my husband there over 20 years ago. Sadly it closed, but I continue to make this dish at home. Calabacita means “little squash” and zucchini is the star here. It is buttery and delicious, highlighted by the sweetness of the tomatoes and the slight crunch of the red onions. Back in the lean years this was dinner, we served it over some black beans or in a tortilla with some cheese. It also make a great side dish on taco night.Don’t underestimate the flavor in this dish because of it’s simplicity, try it tonight.
2 T canola oil
3 medium sized zucchini quartered and chopped into 1 inch pieces
1 carton grape tomatoes chopped in half
1/2 large red onion chopped into 1 inch pieces (about 1 cup)
1 t salt
1/2 t pepper
Heat oil in a large skillet, add vegetables, saute over med heat for about 5-7 min, stirring occasionally. Vegetables should still be slightly al dente, toss with salt and pepper. Serve as a side, over black beans, or in tortillas.