MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
- Add zucchini and tomatoes.
- Cook for 2-3 minutes, until squash and tomatoes are tender.
- Stir in corn, chile, salt and 1 cup of the cheese.
- Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
- Bake at 350º for 15-20 minutes, or until cheese on top is melted.
Nutrition Facts : Calories 316.5, Fat 16.7, SaturatedFat 9.3, Cholesterol 44.5, Sodium 784.3, Carbohydrate 31.3, Fiber 4.9, Sugar 8.2, Protein 16
MEXICAN ZUCCHINI - CALABACITAS
Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.
Provided by Bella Mia
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.
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EASY CALABACITAS RECIPE | MEXICAN PLEASE
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4.8/5 (47)Total Time 30 minsServings 4Calories 118 per serving
- Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
- Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
- Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
- Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
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4.9/5 (37)Calories 130 per servingCategory Side Dish
- Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
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