Best 4 Mexican Style Squash Medley Recipes

Embark on a culinary adventure to savor the vibrant flavors of Mexican cuisine with our specially curated collection of squash medley recipes. This delectable medley of vegetables, bathed in a symphony of Mexican spices, promises an explosion of flavors that will tantalize your taste buds. From the classic Mexican squash casserole, a comforting and hearty dish perfect for chilly evenings, to the tantalizing squash tacos, a delightful fusion of Mexican and Tex-Mex flavors, this article presents a diverse range of recipes that cater to every palate. Get ready to experience the magic of Mexican cuisine as you explore these flavorful creations, each offering a unique twist on the traditional squash medley.

Let's cook with our recipes!

MEXICAN SQUASH WITH CHEESE

Mexican Squash with Cheese image

Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes "calabacitas", and they have a slightly sweeter flavor compared to zucchini. They're delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn how to cook and enjoy them at home.

Provided by Mely Martínez

Categories Main Dish Side dish

Number Of Ingredients 10

Ingredients

11 oz. tomatoes (about 3 plum tomatoes)
1 small garlic clove
¼ cup of water
13 oz. Mexican Squash (about 2 medium Calabacitas)
1 tbsp. vegetable oil or olive oil
1 tbsp. butter
¼ cup white onion (chopped)
2 sprigs of cilantro (optional)
7 oz. Mexican Panela Cheese (Queso Panela, diced)
Salt to taste

Steps:

Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
Just before serving, stir in the diced queso Panela.
Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!

Nutrition Facts : Calories 225 kcal, Carbohydrate 9 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 593 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

SQUASH MEDLEY

Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Steps:

Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

SPANISH SQUASH MEDLEY

Spanish Squash Medley image

This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 medium summer squash, halved and sliced
2 medium zucchini, halved and sliced
1/3 cup chopped onion
1-1/2 teaspoons olive oil
1 large plum tomato, diced
1 tablespoon butter
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Steps:

In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MEXICAN STYLE SQUASH MEDLEY

Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

Heat oil in large lidded skillet.
Add squash, onion and garlic and saute until tender crisp.
Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
Uncover pan, sprinkle cheese on top. Serve after cheese melts.
This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

Tips:

Use fresh, ripe vegetables for the best flavor.
Cut the vegetables into even-sized pieces so that they cook evenly.
Don't overcrowd the skillet when cooking the vegetables. This will prevent them from cooking evenly.
Cook the vegetables over medium-high heat until they are tender but still have a slight crunch.
Season the vegetables with salt and pepper to taste.
Serve the vegetables immediately with your favorite Mexican dishes.

Conclusion:

This Mexican-style squash medley is a delicious and healthy side dish that can be enjoyed with a variety of Mexican dishes. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this Mexican-style squash medley a try. You won't be disappointed!

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 #main-ingredient #cuisine #preparation #north-american #low-protein #healthy #side-dishes #vegetables #mexican #easy #beginner-cook #vegetarian #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #corn #squash #tomatoes