Prep 10 mins
Cook 25 mins
A delicious way to get squash in your family's diet. Good with just about any grilled meat.
- 6 medium zucchini, peeled and diced
- 1 can sweet corn, drained
- 1 medium onion, chopped
- 1 can Rotel Tomatoes (diced)
- 2 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 1⁄2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)
- 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.
This was a dish my father made during my childhood. When I was given some squash recently, I had a hankering for calabacitas. The recipe you provided was spot on. I added Jalapeno-Cilantro Jack cheese. This was a nice trip down memory lane. Thank you.
Yummo, what a great side for mexican..I added some cumin & coriander to the garlic before adding the remaining ingredients..for vegies I used zucchini, capsicum, mushrooms along with the corn & tomatoes..definitely will make this again. Thanks for posting!
It's one of my favorite ways to use up the abundance of zucchini. I did add some cumin and one fire-roasted green chile and instead of adding the cheese and letting it go on the stovetop I added the cheese and threw it in the oven to get crusty on top. Very good calabacitas. Leftovers just get better and better....I also mix them with some scrambled eggs, throw them in a tortilla and call them breakfast burritos! Even my non-veggie eating son will eat them.