Calabacitas a la Mexicana
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tomatoes, diced
- 1 green jalapeño, seeded and finely chopped
- 6 small Mexican zucchini, diced
- 2 cups corn, fresh or frozen
- 1 tsp oregano
- 1/4 tsp black pepper
- 1 tbsp salt
1. In a saute pan over medium heat, cook the onions until translucent (about 3 minutes). 2. Add the garlic and cook another 2 minutes. 3. Add the tomatoes and jalapeño, and cook 2 minutes. 4. Add the zucchini, corn and oregano, season with salt and pepper, and cook for 15 to 20 minutes. Serves 8-10 people.
