Best 2 Mexican Zucchini Yellow Squash Recipes

Calling all zucchini and yellow squash lovers! Get ready to embark on a culinary journey to the vibrant flavors of Mexico with our collection of tantalizing recipes. From the classic Mexican Zucchini and Yellow Squash to the unique Zucchini and Yellow Squash Enchiladas, each dish is a symphony of fresh, zesty ingredients that will tantalize your taste buds.

1. **Mexican Zucchini and Yellow Squash**: This traditional Mexican dish is a delightful blend of tender zucchini and yellow squash sautéed with onions, garlic, and a medley of Mexican spices. The result is a flavorful and colorful side dish that pairs perfectly with tacos, burritos, or grilled meats.

2. **Zucchini and Yellow Squash Enchiladas**: These enchiladas are a creative twist on the classic Mexican dish. Zucchini and yellow squash are combined with black beans, corn, and a flavorful enchilada sauce, then wrapped in warm tortillas and topped with melted cheese. Prepare to be amazed by the explosion of flavors in every bite.

3. **Zucchini and Yellow Squash Tacos**: These tacos are a delightful combination of grilled zucchini and yellow squash, topped with a tangy salsa, crumbled queso fresco, and a dollop of guacamole. They are a perfect light lunch or dinner option, bursting with fresh and zesty flavors.

4. **Zucchini and Yellow Squash Soup**: This creamy and comforting soup is a perfect way to warm up on a chilly day. Fresh zucchini and yellow squash are simmered in a flavorful broth with onions, garlic, and a touch of cream. The soup is garnished with cilantro and a sprinkle of chili powder for a touch of heat.

5. **Zucchini and Yellow Squash Casserole**: This hearty casserole is a delicious and versatile dish that can be served as a main course or a side dish. Zucchini and yellow squash are combined with rice, cheese, and a creamy sauce, then baked until golden brown. It's a crowd-pleasing dish that is perfect for potlucks or family gatherings.

Let's cook with our recipes!

MEXICAN ZUCCHINI & YELLOW SQUASH

Mexican Zucchini & Yellow Squash image

I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

Provided by Deanne McKissick

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 yellow squash
2 zucchini
Rotel Tomatoes
cilantro
salt
pepper
Velveeta cheese

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 OR YELLOW NECK SQUASH, CALABASITAS GUISADAS

Mexican Zucchini or Yellow Neck Squash, Calabasitas Guisadas image

We eat a lot of veggies at our house and a favorite is tender young squash, if you can't get Mexican calabasitas you can buy tender small zucchinis or small yellow squash. They are just as good and delicious. This can be a meatles dish or you can add meat if you like I someitmes use little pieces of pork sauteed. Either way it...

Provided by Juliann Esquivel

Categories Vegetables

Time 50m

Number Of Ingredients 13

Ingredients

4/5 small calabasitas or young zucchini or yellow squash, diced in small pieces
1 large sweet onion diced
1/2 large cubanelle pepper diced or sweet pepper
1 large serrano pepper seeded and diced fine
1/2 c fresh cilantro diced
4 clove fresh garlic smashed or put through a garlic press
1/4 c or a tad more olive oil
1 can(s) 14.5 ounce diced tomatos
1/4 c red table wine
1/2 tsp oregano, dried or epazote if available
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder

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.

Tips:

Choose fresh zucchini and yellow squash. Look for vegetables that are firm, brightly colored, and free of blemishes.
Slice the vegetables thinly. This will help them cook evenly.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of sautéing.
Cook the vegetables over medium heat. This will help them caramelize and develop flavor.
Season the vegetables with your favorite Mexican spices. Some good options include chili powder, cumin, and garlic powder.

Conclusion:

This Mexican zucchini and yellow squash recipe is a delicious and easy way to enjoy these fresh summer vegetables. The vegetables are sautéed with onions, garlic, and Mexican spices until they are tender and slightly caramelized. The dish is then finished with a squeeze of lime juice and a sprinkling of cilantro. Serve this dish as a side dish or main course with your favorite Mexican dishes.