Best 19 Mexican Zucchini Recipes

'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 CHEESE SOUP

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

MEXICAN ZUCCHINI CASSEROLE

Steps:

• In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

MEXICAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
• Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
• Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
• Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
• Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
• Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
• Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
• Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

MEXICAN ZUCCHINI & YELLOW SQUASH

Steps:

• Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
• add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

MEXICAN ZUCCHINI SKILLET CASSEROLE

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
• Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.

MEXICAN ZUCCHINI FRITTERS

Steps:

• Trim the ends from zucchini.
• Coarsely grate the zucchini.
• Place in a colander and squeeze out as much excess moisture as possible.
• Transfer to a bowl.
• Stir in self-raising flour, onions, egg, parsley, spices and, salt.
• Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
• Drop four 2-tablespoonful measures of zucchini mixture into pan.
• Cook for 1 1/2 minutes each side or until golden and cooked through.
• Transfer to a plate lined with paper towel.
• Repeat with 2 tsp olive oil and remaining zucchini mixture.
• Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.

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 STUFFED ZUCCHINI

Steps:

• Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
• Bring beef broth to a boil, add rice and cook as directed; set aside.
• Brown hamburger with onions (and peppers& mushrooms if you want); drain.
• Add taco seasoning with water as directed and simmer for 5 minutes.
• Add rice and simmer for 3 minutes.
• Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
• Spoon cheese mixture in bottom of boats.
• Spoon rice and beef mixture into boats until filled.
• Put sliced tomatoes over the tops of the boats.
• Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
• Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
• Serve with sour cream and salsa.

MEXICAN ZUCCHINI AND CHICKEN OVER RICE

Steps:

• Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
• Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
• I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer.
• In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
• Add chicken chunks to the veggies, simmer until rice is done.
• Serve over rice.

MEXICAN ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS

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.

MEXICAN ZUCCHINI - CALABACITAS

Steps:

• Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.

OVEN FRIED ZUCCHINI MEXICAN STYLE

Steps:

• 1. Preheat oven to 500° F.
• 2. Put zucchini sticks in single layer on a nonstick cookie sheet. Spray zucchini with cooking spray.
• 3. Combine oregano and cumin and sprinkle over the zucchini fries; add salt & pepper to taste.
• 4. Place in 500° F oven and cook 15 to 18 minutes. Top with chili sauce or taco sauce. Serve hot.

MEXICAN ZUCCHINI AND CORN BURRITO

Steps:

• Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
• Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
• Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

MEXICAN ZUCCHINI SOUP RECIPE - (4.3/5)

Steps:

• 1.Saute the onion in the soy margarine until it is glassy, about 3 minutes. 2.Add the minced zucchini pieces and saute until they begin to soften. 3.Stir in the vegetable bouillon, corn and jalapeno's and black pepper. 4.Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy. 5.Remove from the heat. 6.Add the soy yogurt and nutritional yeast of soy cheese. 7.Optionally garnish the soup with parsley and nutmeg.

MEXICAN ZUCCHINI (AARON SANCHEZ RECIPE)

Steps:

• 1. Cook garlic in olive oil in large skillet over medium heat 1 minute, stirring until sizzling. 2. Add zucchini and cook, stirring occasionally, about 3 minutes or until slightly softened. 3. Add tomato and green onion and cook 5 minutes or until tomato begins to soften (I would suggest less time so that zucchini doesn't overcook) 4. Remove skillet from heat;add pesto and queso blanco, stirring until cheese melts. 5. Season with lime juice, salt and pepper to taste. Serve immediately.

MEXICAN ZUCCHINI & POBLANOS, CALABACITAS POBLANAS

Steps:

• 1. If you choose to add bacon to you dish start by frying the pieces of bacon remove pieces to a separate dish. Pour out all but 1/4 cup drippings.
• 2. Add your garlic to the bacon grease or oil and sauté just enough to flavor your fat or oil. Next add the onions, jalapeno, corn, zucchini and merlitron or chayote to the hot oil and sauté for about 4/5 minutes stirring until the onion is somewhat translucent.
• 3. Next add the tomatoes, and cilantro continue cooking until the tomatoes break down. Add seasonings salt, black pepper, and oregano continue to cook until your zucchini and chayote squash are al dente.
• 4. Add your diced poblanos, and bacon mix well and pour your crema over everything mix again and serve as a side dish. Or do as I sometimes do. I heat a flour tortilla and serve a nice scoopful inside with a little salsa on top and sprinkle some bacon on top. It's Killer Good. Enjoy, Buen Appetito
• 5. Above I have pictured the calabacitas as a side dish to my yellow rice and beef dish.