Calabacitas Mexican Style Zucchini Recipes

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

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.

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

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.

CALABACITAS RECIPE

Steps:

• Prep all the veggies, including roasting the corn for a few minutes.
• Make cauliflower rice or use store-bought.
• In a large pan on medium heat, add the avocado oil first and distribute across the pan. Add the chopped zucchini and squash, shallots and spices.
• Sauté for 10 minutes or until veggies are soft.
• Add in the red peppers, roasted corn and fresh herbs. Stir well and cook for another 2 minutes.
• Next, layer the ingredients evenly between 4 bowls for serving: cauliflower rice, calabacitas mixture, and then spinach.
• Top each bowl with sliced lime, avocado and radishes, along with chickpeas and a poached egg.
• For the side dish version, simply omit the cauliflower rice and toppings.
• Serve warm.

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Steps:

• In a large skillet, heat the oil and butter over medium heat.
• Add the onion and cook about two minutes.
• Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
• Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
• Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
• Serve warm and sprinkle with some of queso fresco

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

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.

CALABACITAS -- MEXICAN-STYLE ZUCCHINI

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.

CALABACITAS

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.

MEXICAN ZUCCHINI - CALABACITAS

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.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

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.