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Oil-Free Calabacitas

  • Author: Brand New Vegan
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 4-6 Servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Description

This is the PERFECT late-summer recipe. I used fresh summer squash, fresh corn, and Hatch Chiles. If you like squash these Calabacitas are for you!


Ingredients

Scale
  • 1 white onion
  • 2 zucchini squash
  • 2 yellow squash
  • 3/4 cup diced tomatoes
  • 1 tsp minced garlic
  • 1/2 cup Hatch green chiles (or sub 4oz can)
  • 1 cup fresh corn on the cob
  • 1 tsp Mexican oregano
  • salt and pepper to taste
  • fresh cilantro for garnish (optional)
  • vegan queso fresco for garnish (optional)

Instructions

  1. Dice onion, place in a bowl and set aside. 
  2. Chop squash into bite-sized pieces and place in a separate bowl
  3. Carefully cut the corn off the cob into a third bowl and set aside
  4. In a large skillet, slowly saute onions over low heat for at least 15-20 min, use veg broth or water to prevent sticking.  Cook until they turn a nice golden tan  (caramelized).  
  5. Add squash and tomatoes, mix well, increase heat to med, and cover 5-10 min.  Do not overcook!
  6. Add garlic and chiles, stir to combine.  Heat 1-2 minutes. 
  7. Stir in corn and seasoning, salt and pepper to taste. 
  8. Cook an addition 1-2 minutes and serve with fresh cilantro and/or my vegan queso fresco

Keywords: oil-free Calabacitas