This a Mexican vegetarian dish, perfect for a full meal or a delicious side dish! Calabacitas means little squash in Spanish, and it's dish of cooked squash in a tomatoey broth. Depending on how you season it, this dish can be fully hearty vegetarian dish. This soup takes only 10-15 minutes to cook; the easiest soup you will ever make!
🥣Cooking Time: 10-15mins
🍲Serves: 4
Ingredients
6 medium Mexican zucchini
½ medium onion
5 medium size Roma tomatoes
¼ cup of cilantro
1 cup of corn kernels (canned or frozen)
Non-vegetarian: 3 teaspoons of chicken bouillon (preferably Knorr)
Vegetarian: 2 sprigs of thyme, ½ rosemary, salt and pepper to taste
Directions
1. Start by chopping your zucchinis into bite-size pieces. Then, dice your onion and tomatoes like you would to make a pico de gallo. Once all veggies are cut, transfer them into a medium pot.
If you choose to go non-vegetarian:
Add your chicken bouillon.
If you choose to keep it vegetarian:
Add your thyme, rosemary, salt and pepper to season.
2. Mix all vegetables, including your corn and cilantro. Cover the pot with a lid and cook on medium, stirring occasionally. The tomatoes will become soft and will create a sweet broth that will coat the rest of your veggies.
3. Cook until your zucchini is tender, which shouldn’t take more than 10-15mins or so. You can enjoy it plain, or adding some queso fresco. Enjoy!🍲
Notes
Zucchini is a vegetable that cooks very fast, which makes this dish super easy and quick to prepare. This dish has been a favorite in my family, and we always eat it as a main course.
If you need this to be more filling, you can serve these calabacitas over steamed rice and keep it as a hearty main dish. 🍲
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