Healthy Summer Calabacitas Food
CALABACITAS
Steps:
- Heat olive oil in a large skillet over medium heat. Once hot, add in onions and cook for about 3 minutes until translucent.
- Add the jalapeño, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.
- Add in vegan mozzarella shreds and cook with the lid on for an additional 1-2 minutes, or until the cheese melts.
- Top with vegan queso fresco or queso cotija. Serve warm as a side dish, on tacos, or as a light meal. Happy eating!
Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 21.5 g, Protein 4.4 g, Fat 8.4 g, SaturatedFat 2 g, Sodium 269.3 mg, Fiber 4.2 g, Sugar 6.8 g, UnsaturatedFat 3.4 g
HEALTHY SUMMER CALABACITAS
A flavorful and healthy summer dish from the American southwest. Delicious as a side or a main. Best served in a warm tortilla. Take a trip to you local farmer's market and, or better yet, pop a few zucchini seeds in the ground and be ready to harvest beautiful zucchinis daily! My family has this dish weekly when our zucchini plants are producing.
Provided by Ziggy_Star
Categories Southwestern U.S.
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a pan over medium heat, add onions and cook until transparent.
- Add green fresh green bell peppers and cook for 1 minute or until slightly softened.
- Add garlic and cook for 30 seconds or until fragrant, but not burned.
- Add zucchini and water and cook until slightly softened, about 3 minutes.
- Add tomatoes and corn and bring to a boil, then lower heat and simmer for 5 minutes.
- Season with salt and pepper.
- Sprinkle with cheese and serve warm. Great in tortillas or served with re-fried beans.
Nutrition Facts : Calories 132.2, Fat 6.1, SaturatedFat 1.8, Cholesterol 4.5, Sodium 236.5, Carbohydrate 17.1, Fiber 4.1, Sugar 9.5, Protein 5.4
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