Mexican Calabacitas
"A delicious way to get squash in your family's diet. Good with just about any grilled meat."
photo by djarwelch_11250976
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 medium zucchini, peeled and diced
- 1⁄3 can sweet corn, drained
- 1⁄3 medium onion, chopped
- 1⁄3 can Rotel Tomatoes (diced)
- 2⁄3 clove garlic, finely chopped
- 1 1⁄3 tablespoons olive oil
- 1⁄4 - 1⁄3 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)
directions
- 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.
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Reviews
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Best recipe for calabacitis I've found. Everyone loved it. I made it exactly as written. -
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. -
Good side dish for a Mexican or Tex-Mex meal. No need to peel the zucchini; the peel definitely adds color and texture.
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Tweaks
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This was an excellent side for our Tex-Mex Chicken. I did make some modifications to suit ingredients that I had on hand and reduced the recipe to serve just my husband and myself. I didn't peel the zucchini for added color and fiber. I used frozen corn which I had defrosted. I also subbed 4 diced roma tomatoes and most of a can of green chilies for the can of Rotel. I thought that the mixture needed a bit of liquid and added some chicken stock for the simmering. I also removed the lid during the last bit of simmering to allow some of the juices to cook off. I only added a nice handful of shredded cheese, but thought that this was enough. The blend of veggie flavors is excellent and will be repeated here.
RECIPE SUBMITTED BY
lorenlou
Sugar Land, Texas
I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.
