Calabacitas Mexican Style Zucchini Recipes

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
• Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
• Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Steps:

• Place oil and chopped garlic in a large skillet, over medium heat.
• Add zucchini and onion, cooking until onion is tender.
• Add corn and tomatoes.
• Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
• When mixture is well heated, add cheese, mix and serve.

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
• Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Steps:

• Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown.
• Saute zucchini until slightly tender, about ten minutes.
• Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin.
• Cook, stirring occasionally until meat is tender, about ten minutes.
• Add cheese; stir until blended.
• Serve while hot.

Steps:

• Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.

Steps:

• Heat oil or lard in skillet and cook onions until tender.
• Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
• Preheat oven to 350°F.
• In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
• Cover with shredded cheese.
• Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
• For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.

Steps:

• Heat the oil in a pot and add all ingredients, except the salt. Bring to simmering, then cover and cook over low heat for about 30 minutes, until the zucchini slices are tender. (Add a little tomato juice, vegetable or chicken broth, or water, if the mixture is drying out.) Season with salt and serve.