There’s a scene in the Disney movie, “Ratatouille” where the food critic takes one bite of the ratatouille and is transported back to childhood. This simple dish, calabasitas con queso (sauteed zucchini with cheddar cheese), does the same for me.
In my childhood home, we had a large garden in our backyard. Zucchini and tomatoes are easy growers, so we always had them on hand in the summer. My mom would whip up this dish for us from our garden bounty. It was, and still is, one of my favorites.
Calabasitas con queso is really easy to make. In a skillet, sautee tomatoes and onions. Add zucchini, and toss in some cheddar cheese to melt.
This side dish is great with anything. I served it with grilled pork chops (drizzled with chile de arbol salsa), but it works great with taquitos, barbecued chicken, or with frijoles de la olla (beans).
- 2 tbsp extra virgin olive oil
- 4 garden tomatoes, diced
- 1 medium yellow onion, sliced in to slivers
- 4 medium zucchini (cucumber-sized)
- 2 cups cheddar cheese, shredded
- Over medium heat, add about 2 tablespoons of extra virgin olive oil. Saute tomato and onions in olive oil until soft, about 7 minutes.
- Add zucchini, season with salt and pepper, and cover with lid. Cook until soft, about 10-15 minutes.
- Add cheddar cheese and stir until melted. Mix in with the vegetable juices from the zucchini to make a cheesy sauce.
- Season with cracked pepper and serve immediately.