One of my besties is a vegetarian, and I always felt bad when we went to dinner parties that the only thing she could eat at the buffet was a iceberg lettuce salad.
So I got in the habit of learning how to make hearty vegetarian dishes for potlucks. I mean, it’s not like we carnivores can’t partake in veggies, too. But at least my girlfriend — and other vegetarians — would have something more substantial to eat than baby carrots.
This was one of my go-to recipes, a quick and simple Mexican side dish with corn, tomatoes and zucchini.
And yes, it calls for bacon — not vegetarian! — but I’d always put that on the side.
Here’s the recipe:
Starts with bacon
Elote y Calabacitas (Corn and Zucchini)
From “Mexican Cooking Made Easy” by Diane Soliz-Martese
2 strips of bacon (or more, if you want)
1/2 cup chopped onions
1 cup chopped tomatoes
2 cups zucchini, cut to 1/4-inch slices
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. cumin
2 c. canned whole kernel corn, drained
Fry bacon in a skillet, then remove and crumble for later. Add onions to skillet and saute over medium heat until soft. Add tomatoes, zucchini, salt, sugar, cumin and pepper and cook until vegetables are tender. Add corn. Mix and cook until hot. Place in serving dish, sprinkle on crumbled bacon.
CAT: Thanks, really enjoy your fuud making posts. At least we get to see what it supposed to look like rather than just reading a recipe!
That looks really guud!
That is one healthy tasty-looking dish of food! Great summer cooking.
Hate to say it but corn is not a favorite… however I have a cousin in Tennessee who uses it as the main ingredient in an old family recipe that is ONO. As in ONO did I really do that. As in God if you let me live I’ll never do that again.
Me, mo bacon mo bettah.
Looks good, Cat! And easy too! Mahalo!