Mexican Calabacitas

READY IN: 35mins
Recipe by Sue Lau

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

Top Review by Nancy80634

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."

Ingredients Nutrition

Directions

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

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