1-First, preheat your oven to 400°F (204°C) and roast the tomatoes with stems removed for 20-30 minutes until they’re soft and full of flavor. This step adds a depth that makes the dish stand out, drawing from classic Mexican techniques I’ve picked up over time.

2-Next, finely chop the onion and cook it in olive oil over medium heat until it starts to brown, which takes about 7-10 minutes. Add the minced garlic and cook for another 30-60 seconds to release its aroma without burning it. I like to scoop a few spoonfuls of this onion-garlic mix into a blender for later, as it blends perfectly with the roasted tomatoes. Rinse and chop the zucchini into 1/4 inch pieces, discarding the ends, then add it to the pan with the remaining mixture, along with salt, black pepper, and oregano if you’re using it. Sauté for a few minutes to let the flavors mingle.

3-Quarter the jalapeno, discard the stem, and add just a quarter of it to the blender with the onion-garlic and roasted tomatoes. Blend everything together and taste to adjust the heat level it’s a fun way to customize based on what you like. Pour this blended mixture back into the pan to coat the zucchini, then simmer for 7-8 minutes until the zucchini is tender but still has a nice bite. Add the corn towards the end; if it’s canned, toss it in to warm through, or if fresh, add it earlier with the zucchini.

4-Finally, adjust the seasoning with extra salt if needed, and serve right away topped with cotija cheese and cilantro for an extra pop. The total time is about 30 minutes, with 20 minutes for prep and 10 for cooking, making it ideal for everyday meals. If the pan gets dry after adding the tomato mix, just stir in 1/2 cup of stock or water to keep things moist. For more ideas on quick dishes, our simple recipes page has plenty of options to explore.