Latin Crock-Pot: Mexican calabacitas just like your mami made them
My mom makes the most delicious calabacitas. I love them. It doesn't have to be a special occasion for me to want them, but I will tell you that a holiday meal just doesn't feel quite as special if it doesn't include a side of my mami's calabacitas. This holiday season since my mami won't be coming to my home to cook (sigh), I'm going to try a new to me spin on the dish and make it in the slow cooker.
I think slow cooker calabacitas will be an excellent side dish to include at our festivities and it also frees up much coveted burner space on the stove. Check out the recipe below! Oh and just in case you are scratching your head, calabacitas are zucchini.
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2 medium zucchini
16 oz. stewed tomatoes with juice, canned (or Rotel)
1 small onion, chopped
1 cup cooked whole-kernel corn
4 oz. roasted green chiles, canned and chopped
1 tsp. dried oregano
1/2 tsp. sugar salt and pepper to taste
1 cup shredded mexi-blend cheese or cheese of your liking (optional)
Image via Emily Lewis/Flickr