Calabacitas Guisada shown with homemade salsa, salsa verde, creamy guacamole, mild cheddar cheese, and red romaine in a soft flour tortilla.
1 tbls olive oil
1/2 small white onion, sliced thinly
2 minced garlic
large pinch of sugar
4 zucchini, sliced 1/4 inch thick
1 chopped stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese
Heat the oil in a saucepan over medium heat; sprinkle sugar on top of the onion and garlic and cook until slightly caramelized, about 5 minutes. Add the zucchini slices and then the stewed tomatoes. Cover and cook until the zucchini is tender, 10 to 15 minutes. Serve hot with soft shells and all of your favorite taco fixings.
4 zucchini, sliced 1/4 inch thick
1 chopped stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese
Heat the oil in a saucepan over medium heat; sprinkle sugar on top of the onion and garlic and cook until slightly caramelized, about 5 minutes. Add the zucchini slices and then the stewed tomatoes. Cover and cook until the zucchini is tender, 10 to 15 minutes. Serve hot with soft shells and all of your favorite taco fixings.
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