Mexican Zucchini Calabacitas Recipes

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

'Calabacitas Guisada' (Stewed Mexican Zucchini) image

Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.

Provided by EnjoyMyRecipe

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
½ small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

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.

Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Calabacitas (Mexican Style Zucchini) image

Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.

Provided by Ana Frias

Categories Side Dish

Time 20m

Number Of Ingredients 10

Ingredients

2 medium zucchinis (sliced)
1/2 large roma tomato (chopped)
1/4 medium onion (chopped)
1/4 cup corn kernels (frozen or canned)
1/2 Tbsp light butter
1/2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp pepper (or to taste)
1/2 cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese)
1/2 cup queso fresco (crumbled (Mexican fresh cheese) (Optional))

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

Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

Calabacitas Con Queso - Zucchini with Cheese image

Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

Provided by Jyn

Categories Side Dish Vegetables Squash Zucchini

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 ½ pounds Monterey Jack cheese, cubed

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.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g

CALABACITAS RECIPE

Calabacitas Recipe image

Calabacitas are commonly served as a side dish in Mexico and New Mexico, but when you add plenty of veggies, beans and a source of high-quality protein, this dish becomes a healthy and fulfilling meal. See both varieties below.

Provided by Dr. Josh Axe

Categories Main Dishes

Time 20m

Yield 4

Number Of Ingredients 31

Ingredients

½ cup roasted corn
2 cups cauliflower, riced
2 tablespoons avocado oil
2 zucchini, chopped
1 yellow squash, chopped
1 shallot, minced
1 teaspoon cumin
¼ teaspoon chipotle powder
1 teaspoon sea salt
1 teaspoon pepper
3 roasted red peppers from a jar, chopped
½ cup fresh cilantro, minced
¼ cup fresh dill, finely chopped
1 cup spinach
1 cup chickpeas, drained and rinsed
1 lime, sliced
1 avocado, sliced
2 small radishes, sliced
4 eggs, poached
½ cup roasted corn
2 tablespoons avocado oil
2 zucchini, chopped
1 yellow squash, chopped
1 shallot, minced
1 teaspoon cumin
¼ teaspoon chipotle powder
1 teaspoon sea salt
1 teaspoon pepper
3 roasted red peppers, chopped
½ cup cilantro, minced
¼ cup dill, finely chopped

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.

Nutrition Facts : ServingSize 1 dish (280g), Calories 323 calories, Sugar 5.4g, Sodium 356mg, Fat 23.1g, SaturatedFat 3.9g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.7g, Fiber 8g, Protein 11.7g, Cholesterol 164mg

MEXICAN ZUCCHINI - CALABACITAS

Mexican Zucchini - Calabacitas image

Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.

Provided by Bella Mia

Categories Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
8 zucchini, chopped
1 (4 ounce) can mild green chilies
2 (14 ounce) cans stewed tomatoes
2 (15 ounce) cans corn, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups monterey jack pepper cheese, grated

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.

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