1tablespoonroughly chopped cilantro leavesor more to taste
1.25poundszucchinicut into half-rounds - 2 medium
.25teaspoonblack pepper
7ouncesqueso frescocut into small cubes
sea salt to taste
Instructions
Roughly chop tomatoes and smash a garlic clove, then place them in a small food processor or blender with a quarter cup of water. Blend until smooth. Set aside.
Heat oil and butter in a large skillet over medium heat. When hot, add the onion (and green chiles if using) and cook for 2 to 3 minutes until softened and translucent.
Add the tomato mixture and cilantro (and corn if using) to the skillet, and cook for an additional 3 minutes.
Stir in the zucchini slices, season with black pepper, and cook for 10 to 12 minutes, or until the squash is tender.
Stir in the cubed cheese and cover until cheese melts.
Remove from heat, add salt if needed, and serve while hot or at room temperature.
Notes
Can substitute cotija cheese (a saltier cheese), feta, panela, or melty cheeses like shredded Chihuahua, Oaxaca, or Monterey Jack.
Substitute cubed tofu for the cheese, which makes a delicious vegan main course.
Place leftover calabacitas in an airtight container and store in the refrigerator for up to 5 days. Reheat leftovers in the microwave or on the stovetop over low heat, stirring occasionally to ensure even heating.