- 0:20 Prep
- 0:30 Cook
- 10 Servings
- Capable cooks
Calabacita is Spanish for zucchini, but in Mexico it’s a dish made with zucchini. There are many variations as each family treasures their own recipe.
Ingredients
- 2 tablespoons extra virgin olive oil
- 500g pork fillet, trimmed, cut into 2cm pieces
- 1 brown onion, chopped
- 3 garlic cloves, crushed
- 2 fresh jalapeño chillies, seeded, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 corn cobs, kernels removed
- 1 red capsicum, cut into 1.5cm pieces
- 2 large zucchini, halved lengthways, cut into 1cm slices
- 4 tomatoes, chopped
- 1 cup grated extra-sharp cheddar
- Fresh coriander leaves, to serve
Method
- Step 1Heat 1/2 the oil in a large heavy-based saucepan over medium-high heat. Cook pork, in 2 batches, for 2 to 3 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm.
- Step 2Add remaining oil and onion to pan. Cook for 5 minutes or until softened. Add garlic, chilli, cumin and oregano. Cook for 1 minute or until fragrant. Add corn and capsicum. Cook for 3 to 4 minutes. Return pork. Add zucchini and tomato. Stir well to combine. Cover. Reduce heat to medium- low. Cook for 10 minutes or until pork is cooked through and zucchini is tender.
- Step 3Remove from heat. Stir in 1/2 the cheese and season with salt and pepper. Serve sprinkled with coriander and remaining cheese.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1266 kj
Energy
15.2g
Fat Total
5.8g
Saturated Fat
4.9g
Fibre
27.6g
Protein
99mg
Cholesterol
225mg
Sodium
11g
Carbs (total)
All nutrition values are per serve
- Author: Kristine Duran-Thiessen
- Image credit: Julie Crespel
- Publication: Super Food Ideas
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