Calabacitas Southwestern Squash Saute Food
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
CALABACITAS (SOUTHWESTERN SQUASH SAUTE)
There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!
Provided by Acerast
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
- Add the garlic and saute about 2 minutes more.
- Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
- Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
- Stir in the cilantro and heat until just heated through.
- Season with salt and pepper; serve.
SHERRI'S MEXI ZUCCHINI SQUASH SAUTE
Squash with an exciting tex-mex flavor. This recipe is very versatile-use zucchini, yellow, or calabacita squash, RoTel tomatoes, Jack cheese or add mushrooms, kernel corn, and season to taste-esp the salt-a lot will depend on the bacon you use. I also like to add cumin, mexican oregano, and minced garlic or garlic powder. Use fresh tomatoes if you wish-cherry tomatoes are great! Also, this tastes great w/o the cheese, too. I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1978. Enjoy!
Provided by Mrs.Jack
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan.
- Add squash, onion, and bell pepper and saute 5 minutes.
- Add tomatoes and tomato sauce and simmer 10 minutes.
- Add seasonings and cook gently until liquid is thick, about 10 minutes.
- Sprinkle with grated cheese and cover to allow cheese to melt. (or place in oven until cheese melts.).
Nutrition Facts : Calories 311.2, Fat 20.8, SaturatedFat 8.2, Cholesterol 38, Sodium 1212.1, Carbohydrate 22.9, Fiber 5.6, Sugar 12.2, Protein 12
SQUASH CALABACITAS
A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.
Provided by HAWAIIAN_MOMMA
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g
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