Calabacitas (Mexican Style Zucchini)

Ingredients

• 2 medium zucchinis (sliced)
• ½ large roma tomato (chopped)
• ¼ medium onion (chopped)
• ¼ cup corn kernels (frozen or canned)
• ½ Tbsp light butter
• ½ Tbsp extra virgin olive oil
• ¼ tsp kosher salt
• ⅛ tsp pepper (or to taste)
• ½ cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese)
• ½ cup queso fresco (crumbled (Mexican fresh cheese) (Optional))

Steps

1. 1

   In a large skillet, heat the oil and butter over medium heat.

2. 2

   Add the onion and cook about two minutes.

3. 3

   Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.

4. 4

   Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.

5. 5

   Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

6. 6

   Serve warm and sprinkle with some of queso fresco