Calabacitas a La Mexicana
Ingredients
1 tablespoon unsalted butter
1 tablespoon canola oil
1/2 medium white onion, diced (about 1/2 cup)
1 teaspoon minced garlic
2 jalapeños, seeded, deveined and finely chopped (about 1/4 cup)
2 summer squash or zucchini (about 12 ounces), diced (about 3 cups)
2 plum tomatoes, diced (about 1 1/4 cups)
2 teaspoons dried Mexican oregano, plus more for serving, optional
Kosher salt and freshly ground black pepper
Sour cream, for serving
Crumbled queso fresco, for serving
Directions
Heat the butter and oil in a large skillet over medium-low heat. Add the onion and garlic and cook until fragrant and the onion is translucent, about 6 minutes.
Add the jalapeños, squash, tomatoes and 2 tablespoons water. Stir in the oregano and 1 teaspoon each salt and pepper. Cover and cook, adding a couple more tablespoons of water about halfway through if the squash seems to be sticking to the bottom of the pan, until the squash is tender, 17 to 20 minutes.
Serve in a bowl with a dollop of sour cream and a sprinkle of crumbled queso fresco. Top with more oregano if desired.
Nutrition
Fat: 9 grams
Calories: 111
Saturated Fat: 4 grams
Sodium: 138 milligrams
Fiber: 2 grams
Sugar: 4 grams
Carbohydrate: 7 grams
Cholesterol: 15 milligrams
Protein: 2 grams