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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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    Units: US | Metric


    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


      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."

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    • on August 29, 2010


      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


      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.

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    Read All Reviews (9)


    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
    Total Fat 4.0 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 307.6 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 3.4 g
    Sugars 5.0 g
    Protein 3.7 g

    The following items or measurements are not included:

    queso fresco

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