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    You are in: Home / Recipes / Mexican Calabacitas Recipe
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    Mexican Calabacitas

    Mexican Calabacitas. Photo by Sue Lau

    1/1 Photo of Mexican Calabacitas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sue Lau's Note:

    A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil or lard in skillet and cook onions until tender.
    2. 2
      Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
    3. 3
      Preheat oven to 350°F.
    4. 4
      In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
    5. 5
      Cover with shredded cheese.
    6. 6
      Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
    7. 7
      For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.

    Ratings & Reviews:

    • on January 31, 2008

      55

      One of my favorite side dishes - and very flexible. I've used all kinds of summer squash (whatever's ripe or available at the farmers' market). And I seldom finish it off in the oven, settling instead for doing it all on the stove top. I frequently use a chili-based Penzy's seasoning blend instead of the poblano chili. Thanks Sue, for a great starting-off point to guide my cooking. And now, my apologies for reviewing a recipe I didn't follow. My purpose was to encourage others not dismiss it if you're short on an ingredient or time. At least I didn't say "I followed the recipe to a T, except, except, except."

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2010

      55

      I enjoyed this very much! I used 2 hatch chiles instead of poblano, and it was great. Used cheddar, but I think next time I will try 1/2 cheddar and 1/2 queso fresco. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2008

      55

      I made this with recipe 279162 for supper and they complimented each other nicely! This was a great healthy Mexican side dish. I used 1/2 of a poblano because I'm not used to cooking with it and wasn't sure of the heat. Next time I'll definitely use 1 whole chile. I sprinkled some cumin and garlic salt to the mixture while it was sauteeing. This would be great with black beans added to it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Mexican Calabacitas

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.2
     
    Calories from Fat 36
    31%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 307.6 mg
    12%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 3.4 g
    13%
    Sugars 5.0 g
    20%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    queso fresco

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