1-First Step: Start by rinsing the 3 plum tomatoes and roasting them in a 400°F oven for 20-30 minutes. This step really brings out their sweetness and depth, which I find essential for a great sauce base.

2-Second Step: While the tomatoes roast, finely chop the 1 small onion and cook it in olive oil over medium heat until it begins to brown, about 7-10 minutes. I like to stir it occasionally to get those nice caramelized edges that add so much flavor to the dish.

3-Third Step: Add the 3 minced garlic cloves and cook for 30-60 seconds until fragrant. Be careful not to burn them; I always keep an eye on this to ensure a perfect, garlicky aroma without bitterness.

4-Fourth Step: Remove a few spoonfuls of the onion-garlic mixture and place it in a blender. This will be used later for the sauce, so set it aside for now.

5-Fifth Step: Rinse and cut the 1.5 lbs of zucchini into 1/4 inch pieces, discarding the ends. Add these to the pan with the remaining onion-garlic mixture, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Sauté for a couple of minutes to let the flavors meld; if you’re using fresh corn, add the 2 cups now for that extra crunch.

6-Sixth Step: For the sauce, rinse and cut the 1 jalapeno into quarters, removing the stem. Add the roasted tomatoes and about 1/4 of the jalapeno to the blender with the reserved onion-garlic mixture, then blend until smooth. You can adjust the jalapeno for your preferred heat level, which I do depending on who’s eating.

7-Seventh Step: Pour the blended tomato mixture back into the pan with the zucchini. Stir everything together and let it simmer for 7-8 minutes until the zucchini is tender but still firm. This is where the magic happens, as the flavors really come together in this calabacitas recipe.

8-Eighth Step: If you’re using canned corn, add the 2 cups now and warm it through for a minute or two. Taste the dish and adjust the seasoning by adding more salt if needed it’s all about getting it just right for your taste.

9-Ninth Step: Once everything is cooked, serve it immediately. Garnish with Cotija cheese and freshly chopped cilantro if you like, and enjoy this calabacitas recipe with simple ingredients as a standalone dish or paired with something like grilled vegetable recipes for a fuller meal.