Home / Recipes / Gluten Free / Low Carb Calabacitas
Low Carb Calabacitas
How to Make It
Step 1
Heat a large pan over medium-high heat until hot, add the olive oil and swirl the pan. Add in diced white onion, minced garlic cloves, and diced jalapenos (decide to remove the seeds if you want a milder dish). Season this with ¼ tsp salt.
Step 2
Next, add halved tomatoes and another ¼ tsp salt. Add ¼ cup water and allow the tomatoes to cook down.
Step 3
Add sliced poblano peppers (cut each side off the poblanos and then cut each side into strips). Cut each strip of poblano in half to make it shorter. Add another ¼ tsp salt.
Step 4
Finally, add in sliced zucchini that has been cut in half lengthwise and then crosswise into ½” slices. They should look like half-moons. Season the dish with ½ tsp salt and the juice of half a lime—taste adding more salt and lime juice as desired. Once the dish is at the table, sprinkle it with cotija cheese.
Ingredients
- Extra virgin olive oil – 2 tbsp
- Onion – 1 small
- Garlic – 2 clove
- Jalapeno peppers, raw – 0.5 regular – approx 2″ long
- Coarse Kosher Salt – 0.25 tsp
- Tomato raw (includes cherry, grape, roma) – 2 cup
- Coarse Kosher Salt – 0.25 tsp
- Poblano Peppers, raw – 1 pepper
- Coarse Kosher Salt – 0.25 tsp
- Zucchini – 2 medium
- Coarse Kosher Salt – 0.25 tsp
- Lime – 0.5 each – 2″ diameter
- Queso Cotija Cheese – 2 tsp
