Calibasita. I can’t pronounce it so you are excused if you’re having trouble. I think Julie takes pleasure in passing on recipes that contain unpronounceable words. English major. B.

No matter.  This is a killer side dish that can also serve as a filling for omelets (yummy) or as a meal unto itself (there will not be leftovers). Here’s the original recipe from Woman’s Day (c/o Julie Grrl):


4 small zucchini, diced
2 tsp kosher salt
2 T bsp olive oil
1 medium onion, chopped
1 clove garlic, minced
4 ears corn, kernels sliced off
2 plum (Roma) tomatoes, diced
1⁄2 cup shredded mozzarella or feta (optional)


1. Place diced zucchini in a colander set over a bowl. Sprinkle with salt; toss and let stand 20 minutes. (This draws the excess liquid out of the zucchini.)

2. Transfer zucchini to a kitchen towel and pat dry. (This step is optional but worth the time: Drying zucchini prior to sautéing it keeps it from becoming watery, and I think this step removes its occasional bitterness.)

3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes until soft. Do not brown.

4. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender.

5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender. Remove from heat and stir in cheese if desired.

No mods on my end, but a few recommendations. First, choose small zucchinis. If none are available omit one or more. I quarter the zuchinis lengthwise then cube them from there.

Second, only use fresh corn because it contributes the most flavor to the dish. Canned corn just isn’t going to cut it.  White corn is preferable to yellow (but isn’t it always?).

Third, make sure you pat the zucchini dry.  As pictured, I dump mine out on paper towels and then pat them dry.  No need to wash off the salt.

Fourth, choose firm Roma tomatoes. You want the Romas to hold up while cooking and that’s not going to happen if they’re over ripe.

Fifth, I use little over half of a package of Feta crumbles. Feel free to use more, but that seems to be the appropriate portion for my taste buds. I’ve never tried Mozzarella, but if you go down that path use the real stuff that comes in brine (the little white balls). Its better tasting than the block or shredded versions.

Serve immediately, but I must confess that the rare times I’ve had leftovers I’ve taken it from the refrigerator and eaten it cold.

~ by Genevieve on 2010.06.13.

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