Calabacitas literally means “little gourds” and is a traditional recipe. This recipe has been in my family for generations. It’s the perfect late-summer, early-fall side dish since it uses up something that we’re all inundated with right now: zucchini!
- 3-4 medium zucchini
- 1 can Mexicorn
- 1 can green chili
- 1 small onion
Chop the onion into small pieces. (I grew this onion and it was VERY hot. I only used half!)
Dice the zucchini into 1/2 inch chunks. The real key is just to make sure all the pieces are about the same size.
In a non-stick skillet, heat a bit of cooking oil. Less oil is better! I used canola oil.
When the oil is hot, fry the onion and zucchini. You want the onion just turning brown and the zucchini getting tender.
Add the entire can of Mexicorn. I drained about half the juice. Add green chili to taste. Lower heat and cook until the zucchini is tender and the corn juice has cooked away.
Serve with sausage “dots”. (It’s a Kielbasa sausage, cut into circles and fried.) If you want to take this to the next level, cook the calabacitas IN the sausage grease!