2.6
5 ratings

Calabacitas Con Queso

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Calabacitas Con Queso

This simple side dish of zucchini cooked with garlic, tomato, and scallion, topped with queso blanco cheese, is a delicious accompaniment to just about any Mexican-inspired meal. I put my own spin on it with a zippy Cilantro-Cotija Pesto.

Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.

4
Servings

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped very finely
  • 1 Pound zucchini, cut into large dice
  • 1 large tomato, cored, seeded, and diced
  • 1 scallion, sliced thinly
  • 1 Tablespoon Cilantro-Cotija Pesto
  • 1/2 Cup crumbled queso blanco, preferably Cacique
  • Freshly squeezed lime juice, to taste
  • Salt and freshly ground black pepper, to taste

Directions

Put the olive oil and garlic in a large skillet and place over medium heat. Once the garlic begins to sizzle, cook, stirring for 1 minute so the oil gets some of that garlic flavor. Add the zucchini and cook, stirring occasionally, until the zucchini has softened slightly, about 3 minutes. Add the tomato and scallion and cook until the tomato begins to break down, about 5 minutes.

Take the skillet off the heat and stir in the Cilantro-Cotjia Pesto and queso blanco until the cheese starts to melt. Season with lime juice, salt, and pepper, to taste, and serve.