Calabacitas Mexican Style Zucchini Food

CALABACITAS RECIPE

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.

'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.

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Steps:

• In a large skillet, heat the oil and butter over medium heat.
• Add the onion and cook about two minutes.
• Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
• Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
• Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
• Serve warm and sprinkle with some of queso fresco

MEXICAN CALABACITAS

Steps:

• Place oil and chopped garlic in a large skillet, over medium heat.
• Add zucchini and onion, cooking until onion is tender.
• Add corn and tomatoes.
• Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
• When mixture is well heated, add cheese, mix and serve.

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.

PUEBLO STYLE CALABACITAS

Steps:

• Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
• When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
• Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
• Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
• Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
• Note:.
• You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
• Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
• Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.

CALABACITAS

Steps:

• In a skillet, saute the onion and garlic in the butter until nearly tender, about 3 minutes, stirring frequently.
• Add remaining ingredients except cheese and simmer uncovered for 15-20 minutes until squash is tender.
• Top with the grated cheese and heat until the cheese is melted.
• Serve as a side dish or in flour tortillas smothered in green chili and topped with more grated cheese.

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.

CALABACITAS (SPICY MEXICAN ZUCCHINI)

Steps:

• Heat the oil in a pot and add all ingredients, except the salt. Bring to simmering, then cover and cook over low heat for about 30 minutes, until the zucchini slices are tender. (Add a little tomato juice, vegetable or chicken broth, or water, if the mixture is drying out.) Season with salt and serve.