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
This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!!
Provided by Mexican Please
Time 30m
Number Of Ingredients 12
Steps:
- 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.
- Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
- Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
- Take a final taste for seasoning. I added another generous pinch of salt to this batch.
- Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
Nutrition Facts : Calories 118 kcal, Carbohydrate 25 g, Protein 5 g, Fat 1 g, Sodium 606 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CALABACITAS RECIPE
This Calabacitas Recipe is one from the heart of Mexico, but may find its home right in your heart. With summer squash being in full swing, you won't want to miss out on the opportunity to try a taste of an easy to make and truly authentic, Mexican dish.
Provided by Eligh Miller-Polivka
Time 30m
Number Of Ingredients 7
Steps:
- Dice your onions and peppers and get them in the pan to begin caramelizing.
- Dice your calabacitas and add them once your onions and peppers are done caramelizing.
- Simmer until calabacitas are completely cooked
- Add some shredded cheese to the top of your vegetables.
- Enjoy!!!
CALABACITAS RECIPE
Calabacitas are commonly served as a side dish in Mexico and New Mexico, but when you add plenty of veggies, beans and a source of high-quality protein, this dish becomes a healthy and fulfilling meal. See both varieties below.
Provided by Dr. Josh Axe
Categories Main Dishes
Time 20m
Yield 4
Number Of Ingredients 31
Steps:
- Prep all the veggies, including roasting the corn for a few minutes.
- Make cauliflower rice or use store-bought.
- In a large pan on medium heat, add the avocado oil first and distribute across the pan. Add the chopped zucchini and squash, shallots and spices.
- Sauté for 10 minutes or until veggies are soft.
- Add in the red peppers, roasted corn and fresh herbs. Stir well and cook for another 2 minutes.
- Next, layer the ingredients evenly between 4 bowls for serving: cauliflower rice, calabacitas mixture, and then spinach.
- Top each bowl with sliced lime, avocado and radishes, along with chickpeas and a poached egg.
- For the side dish version, simply omit the cauliflower rice and toppings.
- Serve warm.
Nutrition Facts : ServingSize 1 dish (280g), Calories 323 calories, Sugar 5.4g, Sodium 356mg, Fat 23.1g, SaturatedFat 3.9g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.7g, Fiber 8g, Protein 11.7g, Cholesterol 164mg
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.
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
CALABACITA CUPS
Steps:
- Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
- In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.
More about "calabacitas recipes"
CALABACITAS - CHILI PEPPER MADNESS
From chilipeppermadness.com
CALABACITAS RECIPE (CON QUESO) + VIDEO - A SPICY …
From aspicyperspective.com
CALABACITAS: A DELICIOUS SQUASH AND VEGETABLES …
From cooking-mexican-recipes.com
EASY CALABACITAS CON QUESO RECIPE - MARICRUZ AVALOS …
From maricruzavalos.com
CALABACITAS RECIPE [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
CALABACITAS RECIPE {CHEESY MEXICAN ZUCCHINI} - ¡HOLA!
From holajalapeno.com
ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
10 BEST MEXICAN CALABACITAS RECIPES | YUMMLY
From yummly.com
CALABACITAS - A TRADITIONAL NEW MEXICAN DISH - MJ'S …
From mjskitchen.com
CALABACITAS FULL MEAL IN 20 MINUTES! - YOUTUBE
From youtube.com
CALABACITAS - NEW MEXICAN FOODIE
From newmexicanfoodie.com
CALABACITAS RECIPE | MYRECIPES
From myrecipes.com
NEW MEXICO NOMAD RECIPES : CALABACITAS
From newmexiconomad.com
CALABACITAS RECIPE (ZUCCHINI WITH CORN & CHEESE) - WENT HERE 8 THIS
From wenthere8this.com
QUICK AND EASY NEW MEXICO STYLE CALABACITAS
From iamnm.com
CALABACITAS RECIPE | EATINGWELL
From eatingwell.com
NEW MEXICAN CALABACITAS - CECELIA'S GOOD STUFF
From ceceliasgoodstuff.com
HOW TO MAKE CALABACITAS BREAKFAST TACOS - NEW MEXICAN FOODIE
From newmexicanfoodie.com
CALABACITAS CON QUESO, MEXICAN SIDE DISH OR VEGETARIAN TACO
From highlandsranchfoodie.com
EASY CALABACITAS SOUP | MEXICAN PLEASE
From mexicanplease.com
EASY CHICKEN CALABACITAS RECIPE | SIDECHEF
From sidechef.com
CALABACITAS CON QUESO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
GREEN CHILE CALABACITAS RECIPE - PURA VIDA MOMS
From puravidamoms.com
NEW MEXICAN RECIPES | CALABACITAS, SQUASH | NEW MEXICO …
From newmexico.org
CALABACITAS RECIPE — GO FRENCH YOURSELF
From gofrenchyourself.com
CALABACITAS, MEXICO'S LITTLE SQUASH DISH - AMIGOFOODS
From blog.amigofoods.com
CALABACITAS CON PUERCO (MEXICAN SQUASH WITH PORK)
From maricruzavalos.com
SKILLET ZUCCHINI, CORN, AND PEPPERS (CALABACITAS) - AVERIE COOKS
From averiecooks.com
CALABACITAS RECIPE - MASHED.COM
From mashed.com
CALABACITAS RECIPE (SPANISH WORD FOR SQUASH) - LOS FOODIES …
From losfoodiesmagazine.com
RECIPE: CALABACITAS | NEW MEXICO MAGAZINE
From newmexicomagazine.org
CALABACITAS A LA MEXICANA + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
BEST MEXICAN-STYLE ZUCCHINI AND CORN (CALABACITAS) RECIPE - HOW …
From 177milkstreet.com
CALABACITA ENCHILADAS WITH RED AND GREEN CHILE
From barefeetinthekitchen.com
CALABACITAS TACO | RECIPE
From kosher.com
CALABACITAS RECIPE - RECIPES.NET
From recipes.net
CALABACITAS RECIPE – MOTHER EARTH GARDENER
From motherearthgardener.com
CALABACITA CON POLLO RECIPE | MYRECIPES
From myrecipes.com
CALABACITAS (EASY MEXICAN SQUASH RECIPE) - BROKE BANK VEGAN
From brokebankvegan.com
CALABACITAS (MEXICAN-FLAVORED VEGETABLE SIDE DISH) - WHFOODS
From whfoods.com
CHEESY MEXICAN SQUASH (CALABACITAS) - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #side-dishes #dietary #low-calorie #low-carb #low-in-something #number-of-servings
You'll also love