Colache Mexican Zucchini Side Dish
Brighten up your table with Colache, a comforting and colorful Mexican zucchini side dish that’s loaded with vibrant summer flavors. This quick and easy recipe features tender zucchini, sweet corn kernels freshly cut from the cob, juicy Roma tomatoes, and aromatic garlic and onion, all simmered together to create a medley of textures and tastes. A hint of oregano adds a subtle herbal note, while a final sprinkle of melty cheddar or crumbly queso fresco elevates the dish with creamy richness. Perfect as a gluten-free and vegetarian-friendly side or a standalone light meal, Colache pairs beautifully with grilled meats or warm tortillas for a simple yet satisfying experience. Ready in just 40 minutes, this veggie-forward dish brings authentic Mexican warmth to your kitchen.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 ears fresh sweet corn
- 3 medium Roma tomatoes
- 1 small white onion
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons oregano (optional)
- 0.5 cups shredded cheddar or queso fresco
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse and pat dry the zucchini. Slice them lengthwise and then into half-moons about 1/4-inch thick.
Shuck the ears of corn and remove the kernels using a knife. Set aside.
Chop the tomatoes into small cubes. Peel and finely dice the white onion. Mince the garlic cloves.
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the zucchini slices and corn kernels to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften.
Stir in the chopped tomatoes, salt, black pepper, and optional oregano if using. Reduce the heat to low, cover the skillet, and let the mixture simmer for 10-12 minutes until all the vegetables are tender and the flavors meld together.
Remove the skillet from heat and stir in the shredded cheddar or crumble in queso fresco. Allow the residual heat to melt the cheese.
Taste and adjust seasoning if needed before serving. Garnish with fresh cilantro if desired.
Serve warm as a side dish or as a standalone vegetarian meal with warm tortillas.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8356 mg | 363% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 61.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 546 mg | 42% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
