Calabacitas Guisada Stewed Mexican Zucchini Recipes
CALABACITAS (MEXICAN STYLE ZUCCHINI)
Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.
Provided by Ana Frias
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil and butter over medium heat.
- Add the onion and cook about two minutes.
- Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
- Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
- Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
- Serve warm and sprinkle with some of queso fresco
Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg
CALABACITAS GUISADA (STEWED MEXICAN ZUCCHINI)
Steps:
- Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes.
- Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes.
- Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
MEXICAN ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS
We eat a lot of veggies at our house and a favorite is tender young squash, if you can't get Mexican calabasitas you can buy tender small zucchinis or small yellow squash. They are just as good and delicious. This can be a meatles dish or you can add meat if you like I someitmes use little pieces of pork sauteed. Either way it...
Provided by Juliann Esquivel
Categories Vegetables
Time 50m
Number Of Ingredients 13
Steps:
- 1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
- 2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
- 3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.
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