This is the zucchini we were going to grill tonight. But some storms moved in, so the chicken went in the oven, and I skipped the zucchini.
If we can’t grill within the next couple of days, I’ll make calabacitas. (I’m already hungry.)
(Adapted from The Feast of Santa Fe, by Huntley Dent)
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 Anaheim green chiles (or 1/2 large green bell pepper)
1 small white onion, chopped fine
2 medium zucchini, quartered lengthwise and chopped into 1/2-inch chunks
1/4 teaspoon salt
Pepper to taste
1/3 cup heavy cream (or half and half)
1 cup fresh or frozen corn kernels
1/2 cup shredded Monterey Jack cheese
Heat the oil and butter in a 10- to 12-inch skillet. Add the garlic, peppers, onions, and zucchini. Sauté over medium heat for 5 minutes, tossing occasionally. The zucchini should just begin to lose its rawness, but it shouldn’t brown. Add the salt, pepper, cream, and corn. Cover and simmer over low heat for 5 minutes. The zucchini should be crisp-tender. Remove from heat, sprinkle the cheese over the top, cover again and let sit for a few minutes, just until the cheese is melted.