Start by washing the zucchini thoroughly; slice them evenly into half-moons for a tender, crisp texture. Dice the onion and tomato into small pieces, ensuring even cooking and flavor distribution. Set each ingredient aside, ready for the magic of the Calabacitas to unfold.

In a large skillet, heat about two tablespoons of olive oil over medium heat until it shimmers, signaling it’s ready for sautéing.

Add the diced onion and poblano peppers (if using) to the skillet, cooking for about 5 minutes until they soften and become translucent.

Once the onions and peppers are soft, push them aside in the skillet, creating space for the garlic. Add garlic powder and let it cook for about 15 seconds to release its aroma, then stir in the diced tomato until everything is combined.

Next, add the sliced zucchini and corn to the skillet. Season with cumin, salt, and pepper, tossing everything well to coat the veggies with the spices.

Reduce the heat slightly, cover the skillet, and let the mixture simmer uncovered for 6-8 minutes, stirring occasionally.

Preheat your broiler while the skillet simmers. Once the zucchini is tender, transfer the mixture to a baking sheet and spread it evenly. Broil for 2-3 minutes until the top gets golden brown and slightly charred.

Allow the Calabacitas to cool slightly before garnishing with fresh cilantro. Serve warm, either on its own or alongside your favorite grilled meat or tacos.