Advertisement

Calabacitas

Time 30 minutes
Yields Serves 4 to 6
Calabacitas
(Kirk McKoy / Los Angeles Times)
1

Heat a discada over medium heat until hot. Add the oil, then the onion, garlic and jalapeño. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.

2

Stir in the tomatoes, zucchini, corn, salt, pepper and cumin, along with 1 cup broth. Cover and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add additional broth if needed. Stir in the oregano. Remove from heat and check the seasoning.

3

Place the vegetables on a serving platter, sprinkle with the cheese and serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.