Calabacitas is one of my very favorite dishes – I could just about live on nothing but this. I discovered it years ago at Jack-n-Grill and then went looking for recipes. Little Anita’s used to have a smothered calabacitas burrito that I absolutely loved. It’s just full of a perfect combination of flavors and textures. Plus it’s nutritious. I make this all the time. And it’s very easy to make.

This recipe is from Southwest Flavors: Santa Fe School of Cooking, one of my favorite cookbooks. The recipe calls for topping it with shredded Monterrey Jack cheese, but I usually leave the cheese off – it’s great either way.

• 2 tbsp olive oil
• ½ cup chopped onion
• 2 tbsp minced garlic
• 2 cups diced zucchini
• 1 cup corn (fresh or frozen)
• ½ cup diced green chiles
• 1 tsp oregano
• ½ tsp salt
• optional: ½ cup shredded Monterrey Jack cheese