Best 5 Calabacitas Zucchini Squash Recipes

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## Calabacitas: A Versatile Mexican Dish with Zucchini and Squash ##

Calabacitas is a traditional Mexican dish made with fresh zucchini, squash, corn, tomatoes, onions, and peppers. It is a versatile dish that can be served as a main course, side dish, or even as a filling for tacos or burritos. The combination of vegetables provides a colorful and flavorful dish that is perfect for any occasion. This article provides three unique recipes for calabacitas, each with its own distinct flavor profile. The first recipe is a classic calabacitas recipe with a simple tomato-based sauce. The second recipe adds a creamy twist with the addition of sour cream and cheese. The third recipe features a spicy variation with the addition of chili peppers. All three recipes are easy to follow and can be tailored to your own personal taste preferences. So whether you are looking for a simple weeknight meal or a flavorful dish to impress your guests, calabacitas is a great choice.

Here are our top 5 tried and tested recipes!

CALABACITAS



Calabacitas image

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

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

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

SQUASH CALABACITAS



Squash Calabacitas image

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Provided by HAWAIIAN_MOMMA

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g

CALABACITAS ( ZUCCHINI SQUASH )



Calabacitas ( Zucchini Squash ) image

Make and share this Calabacitas ( Zucchini Squash ) recipe from Food.com.

Provided by Donna

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

6 zucchini, sliced
1 onion, chopped
2 garlic cloves, minced
1 large tomatoes, chopped
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, chopped
salt
1/2 cup shredded low-fat monterey jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place all ingredients, except cheese, into casserole dish.
  • Cover and bake untill veggies are tender, approximately.
  • 20 minutes.
  • (with my oven it takes alot longer) OR microwave on HIGH approximately.
  • 10 minutes.
  • Remove from heat and sprinkle with cheese.
  • Toss lightly and serve hot.

CALABACITAS RECIPE



Calabacitas Recipe image

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

½ cup roasted corn
2 cups cauliflower, riced
2 tablespoons avocado oil
2 zucchini, chopped
1 yellow squash, chopped
1 shallot, minced
1 teaspoon cumin
¼ teaspoon chipotle powder
1 teaspoon sea salt
1 teaspoon pepper
3 roasted red peppers from a jar, chopped
½ cup fresh cilantro, minced
¼ cup fresh dill, finely chopped
1 cup spinach
1 cup chickpeas, drained and rinsed
1 lime, sliced
1 avocado, sliced
2 small radishes, sliced
4 eggs, poached
½ cup roasted corn
2 tablespoons avocado oil
2 zucchini, chopped
1 yellow squash, chopped
1 shallot, minced
1 teaspoon cumin
¼ teaspoon chipotle powder
1 teaspoon sea salt
1 teaspoon pepper
3 roasted red peppers, chopped
½ cup cilantro, minced
¼ cup dill, finely chopped

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

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)



Calabacitas (Southwestern Squash Saute) image

There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!

Provided by Acerast

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons butter
2 teaspoons vegetable oil
1 cup onion, diced
4 garlic cloves, minced
1 medium summer squash, diced
1 medium zucchini, diced
1 cup corn, fresh (or frozen)
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1/4 cup cilantro, chopped
salt
fresh ground black pepper, to taste

Steps:

  • In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
  • Add the garlic and saute about 2 minutes more.
  • Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
  • Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
  • Stir in the cilantro and heat until just heated through.
  • Season with salt and pepper; serve.

Tips:

  • Choose the right zucchini: Select firm, medium-sized zucchini with smooth, unblemished skin. Avoid zucchini that is too large or has blemishes, as these may be bitter.
  • Use a variety of vegetables: Don't limit yourself to just zucchini. Feel free to add other vegetables such as bell peppers, corn, tomatoes, or onions.
  • Don't overcook the vegetables: Calabacitas is a quick-cooking dish, so be careful not to overcook the vegetables. Overcooked vegetables will become mushy and lose their flavor.
  • Taste and adjust seasonings: As with any dish, taste the calabacitas and adjust the seasonings to your liking. You may want to add more salt, pepper, or chili powder.
  • Serve immediately: Calabacitas is best served immediately after it is cooked. This will ensure that the vegetables are still crisp and flavorful.

Conclusion:

Calabacitas is a delicious and versatile dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its fresh, flavorful ingredients and vibrant colors, calabacitas is sure to be a hit at your next gathering. So next time you're looking for a quick and easy weeknight meal, give calabacitas a try. You won't be disappointed!

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