Colache Mexican Zucchini Side Dish Recipes

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CALABACITAS (MEXICAN STYLE ZUCCHINI)



Calabacitas (Mexican Style Zucchini) image

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

2 medium zucchinis (sliced)
1/2 large roma tomato (chopped)
1/4 medium onion (chopped)
1/4 cup corn kernels (frozen or canned)
1/2 Tbsp light butter
1/2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp pepper (or to taste)
1/2 cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese)
1/2 cup queso fresco (crumbled (Mexican fresh cheese) (Optional))

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

COLACHE (MEXICAN ZUCCHINI SIDE DISH)



Colache (Mexican Zucchini Side Dish) image

Make and share this Colache (Mexican Zucchini Side Dish) recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 5

4 medium size zucchini (finely diced)
2 garlic cloves (cut in half)
1/3 cup diced onion
chopped cilantro, salt, pepper, and olive oil to taste
1/4 cup boiling water

Steps:

  • Place olive oil and garlic over medium heat in a pan.
  • Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a transparent appearance.
  • Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes.

Nutrition Facts : Calories 40.9, Fat 0.7, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 7.8, Fiber 2.2, Sugar 5.5, Protein 2.6

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)



Calabacitas con Elote (Zucchini with Corn) image

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

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

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

ZUCCHINI MEXICALI



Zucchini Mexicali image

Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup vegetable oil
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges

Steps:

  • In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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