You gotta eat your veggies! Here at Aardvark, we’re always looking for new ways to introduce vegetable side dishes… dishes that, of course, incorporate serious heat plus flavor. This recipe features our Serrabanero Green Hot Sauce, which blends perfectly with the recipe’s spices and is absolutely delicious on zucchini. These calabacitas are a Mexican-style side, but this tasty dish melds with virtually any type of meal.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
1 large zucchini (or squash)
2 tablespoons Secret Aardvark Serrabanero
1 small onion, diced
3 garlic cloves, minced
3 plum tomatoes, de-stemmed
2 cups corn kernels
1 teaspoon Mexican oregano
½ teaspoon ground cumin
¾ teaspoons salt
Freshly cracked black pepper
Cotija cheese (optional)
Freshly chopped cilantro (optional)
Rinse the tomatoes and roast in a 400F oven for 20 minutes or until you need them.
Over medium heat, cook finely chopped onions in oil. Cook until onions are brown, about 7-10 minutes. Add minced garlic and cook 30-60 seconds.
Take a couple spoonsful of the onion-garlic mixed from pan and add it to a blender, as this will eventually be combined with the roasted tomatoes.
Give the zucchini a good rinse and cut them up into ¼” sized pieces- be sure to cut the stems off and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with ¾ tsp salt, pepper, and 1 tsp Mexican oregano. Stir well and let it sauté for a couple minutes as you put the tomato mixture together.
Add the roasted tomatoes to the blender, along with 2 tbsp Aardvark Serrabanero. (There should already be the onion-garlic mixture in the blender.) Combine well and taste.
Add tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm- this batch is cooked for a total of 7-8 minutes.
Add corn and take a final taste for seasoning.
Serve immediately with a garnish of Cotija cheese and freshly chopped cilantro.