Best 5 Mexican Zucchini Calabacitas Recipes
In the vibrant culinary landscape of Mexican cuisine, Calabacitas stands as a delightful vegetarian dish that captivates taste buds with its medley of fresh zucchini, tender corn, and aromatic spices. This versatile dish, also known as Mexican zucchini squash, is a symphony of flavors that can be enjoyed as a standalone entrée or as a flavorful side dish. This article presents a collection of Calabacitas recipes that cater to diverse dietary preferences and cooking styles. From traditional to vegan and gluten-free variations, these recipes offer a culinary journey through the vibrant flavors of Mexico, inviting home cooks to savor the goodness of zucchini in its most delectable form.
Check out the recipes below so you can choose the best recipe for yourself!
'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)
Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.
Provided by EnjoyMyRecipe
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g
CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)
In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!
Provided by Muy Bueno
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g
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 - CALABACITAS
Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.
Provided by Bella Mia
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
MEXICAN ZUCCHINI & POBLANOS, CALABACITAS POBLANAS
This recipe is a family favorite. Clabacitas look a lot like zucchini but they are different. Calabacitas have light green skin. Use young tender zucchini if you cannot get calabacitas. The taste is very similar to zucchini. I always fry 3/4 strips of thick bacon to flavor my calabacitas This dish is delicious. Bacon is optional...
Provided by Juliann Esquivel
Categories Vegetables
Time 1h15m
Number Of Ingredients 15
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.
Tips:
- Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are large, soft, or have blemishes.
- Prepare the zucchini properly: Wash the zucchini thoroughly and trim the ends. Cut the zucchini into 1/2-inch thick slices or quarters, depending on your preference.
- Don't overcrowd the pan: When cooking the zucchini, don't overcrowd the pan. This will prevent the zucchini from cooking evenly and will make it more likely to steam rather than fry.
- Use a well-seasoned pan: A well-seasoned pan will help prevent the zucchini from sticking and will give it a nice golden brown color.
- Cook the zucchini over medium heat: Cook the zucchini over medium heat until it is tender and slightly browned. Avoid cooking the zucchini over high heat, as this will make it more likely to burn.
- Season the zucchini well: Season the zucchini with salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.
Conclusion:
Mexican zucchini (calabacitas) is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It is a great way to use up fresh zucchini and is also a healthy and affordable meal. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or casual gatherings. So next time you're looking for a quick and easy Mexican dish, give this Mexican zucchini (calabacitas) recipe a try!
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