Time 40 minutes
Yields Serves 4 to 6
(Los Angeles Times)

Heat the olive oil in a deep saute pan over medium-high heat. Add the zucchini and one-half teaspoon salt and cook 5 minutes, stirring often, until the zucchini starts to soften.


Add the oregano and cumin and cook, stirring constantly, until well coated, 2 to 3 minutes longer. Lower the heat to medium and stir in the corn, poblanos and tomatoes. Cook, stirring often, until all the vegetables are soft but not mushy, about 15 minutes (add a little water to the pan if the vegetables get too dry). Just before serving, stir in the pepper, cheese and cilantro.

You can add sour cream and more cheese and bake the cooked calabacitas as a casserole. Sliced black or green olives can also be added.

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