Prep 25 mins
Cook 30 mins
This is a simplified version of ratatouille, without eggplant, but with a southwest spin. It's especially good served with corncakes and a black bean salsa. Note: Calabacita, also called white squash, is a Mexican squash which is similar to zucchini. This recipe is a variation of one from "The New Basics" by Rosso and Lukins.
- 2 tablespoons canola oil
- 1 white onion, chopped
- 3 zucchini, cut in cubes (or calabacitas)
- 1 red bell pepper, cut in squares
- 2 fresh jalapeno peppers, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon california chili powder
- 1 (14 ounce) can diced tomatoes
- fresh cilantro (to garnish)
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet and saute onion for about 3 minutes.
- Add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
- Stir in tomatoes and jalapeno chilies.
- Transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
- Garnish with cilantro and serve.
- Makes 4-6 portions.