Place oil and chopped garlic in a large skillet, over medium heat. Add zucchini and onion, cooking until onion is tender. Add corn and tomatoes. Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally. When mixture is well heated, add cheese, mix and serve. Best recipe for calabacitis I've found. Everyone loved it.
Sub out the jalapeno for green chile to make it New Mexican style calabacitas! Warm olive oil over medium in a large pan. Add jalapenos and shallot, and cook until starting to soften – about 5 minutes. Add zucchini and squash. Season with salt and pepper, and stir.
Then, add your calabacitas. Add your diced calabacitas into your bubbly and caramelized onion and pepper mix. Stir it all up and wait for it to get bubbly got again. Calabacitas cooks fairly quickly compared to other vegetables. Let your calabacitas simmer for around 5-10 minutes until it is fully cooked.
This low-carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice! To stay on theme, make Mexican cauliflower rice – it is bursting with fresh flavor. You can also serve a side of low-carb Instant Pot taco soup. Talk about a filling meal!