Calabacitas Zucchini Squash Recipes
SQUASH CALABACITAS
A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.
Provided by HAWAIIAN_MOMMA
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g
CALABACITAS ( ZUCCHINI SQUASH )
Make and share this Calabacitas ( Zucchini Squash ) recipe from Food.com.
Provided by Donna
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place all ingredients, except cheese, into casserole dish.
- Cover and bake untill veggies are tender, approximately.
- 20 minutes.
- (with my oven it takes alot longer) OR microwave on HIGH approximately.
- 10 minutes.
- Remove from heat and sprinkle with cheese.
- Toss lightly and serve hot.
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
CALABACITAS (SOUTHWESTERN SQUASH SAUTE)
There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!
Provided by Acerast
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
- Add the garlic and saute about 2 minutes more.
- Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
- Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
- Stir in the cilantro and heat until just heated through.
- Season with salt and pepper; serve.
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CALABACITAS, OUR GO-TO SQUASH AND ZUCCHINI DISH - …
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- Start the grill to preheat while you prepare the Calabacitas. Begin by shucking the corn, then cut your zucchini and squash in half. Also slice your onion and skewer with toothpicks, so the slices don’t fall apart on the grill. Once you have all your veggies ready to go, place in a bowl or on a cookie sheet, drizzle with olive oil and season with salt and pepper.
- If your using charcoal move all the coals to one side of the grill so you have a 2-zone fire, just in case you need a cooler side to move to. When the fire is ready place all the veggies on the grill over the coals and close the lid grilling for 2 minutes. At 2 minutes rotate the corn to a side that wasn’t directly facing the coals and check the rest of the veggies to see how their doing on the first side. Once 2 more minutes have passed rotate the corn again to a side that hasn’t seen the fire yet. Again, check all the other veggies and if they have enough chare on both sides but still aren’t quite done in the center, move them to the cooler side of the grill. Keep rotating the corn to a side that hasn’t seen the fire, every 2 minutes until evenly charred and the kernels are tender. Usually, everything takes about 8 minutes total to cook through. We prefer the squash and zucchini cooked through and the onions soft but by all means if you want them a little crisper cook them to your pr
- Once your veggies are done, dice the squash, zucchini, and onion up into half inch pieces. Cut the corn off the cob and place in a bowl with the onion, squash and zucchini add the minced garlic and green chili. Season to taste with salt and pepper and mix to combine. We enjoy Calabacitas with fajitas, or a burger usually, but really, they rock alongside any protein off the grill.
CALABACITAS RECIPE - ISABEL EATS - EASY MEXICAN RECIPES
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4.9/5 (16)Calories 149 per servingCategory Side
From isabeleats.com
4.9/5 (16)Calories 149 per servingCategory Side
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
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5/5 (1)Total Time 20 minsCategory Side DishCalories 123 per serving
From newmexicanfoodie.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 123 per serving
- Warm olive oil over medium in a large pan. Add jalapenos and shallot, and cook until starting to soften - about 5 minutes.
- Add zucchini and squash. Season with salt and pepper, and stir. Cover with a lid and cook 5 minutes, until squash is starting to soften.
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