TORTA DE CALABACITAS
Steps:
- In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.
TURKEY CALABACITAS
Hatch chilies are a variety of green Chile. They can be purchased online or you may substitute fresh poblano chilies.
Provided by VNess
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a nonstick pan, stir-fry ground turkey in a little olive oil, if desired, over medium heat with the garlic and Chile.
- Add salt, pepper, basil and oregano to taste.
- When the turkey is fully cooked, add zucchini, corn and tomato sauce; stir and simmer for about 15 minutes.
- Serve over rice and sprinkle cheese over top.
Nutrition Facts : Calories 328.8, Fat 11.2, SaturatedFat 2.8, Cholesterol 89.7, Sodium 432.9, Carbohydrate 36.8, Fiber 5.1, Sugar 7.7, Protein 25.5
CALABACITAS
This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.
Provided by Isabel Eats
Categories Side
Time 30m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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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