CALABACITAS (MEXICAN STYLE ZUCCHINI)
Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.
Provided by Ana Frias
Categories Side Dish
Time 20m
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg
'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)
Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.
Provided by EnjoyMyRecipe
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g
ZUCCHINI MEXICALI
Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
ZUCCHINI MEXICALI
Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 10-inch skillet, heat oil.
- Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
- Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
- Mix the salsa and mustard; add to vegetables mixing well.
- Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
- Transfer to serving dish and sprinkle with grated cheese.
Nutrition Facts : Calories 74.6, Fat 2.9, SaturatedFat 0.4, Sodium 140.6, Carbohydrate 11.5, Fiber 3.3, Sugar 6.6, Protein 2.5
ROASTED ZUCCHINI WITH GARLIC
This is my own recipe, and I only use fresh zucchini. It's very healthy and delicious. Enjoy! The baking time is approximate.
Provided by FoodFromSicily
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim ends of zucchini.
- Slice zucchini lengthwise and then into 1-inch pieces.
- Slightly crush and peel all the cloves of garlic.
- Mix zucchini, garlic and remaining ingredients in a large bowl.
- Lay evenly onto a foil lined pan.
- Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.
Nutrition Facts : Calories 77.3, Fat 5, SaturatedFat 0.8, Sodium 305.3, Carbohydrate 7.2, Fiber 1.7, Sugar 4.5, Protein 2.3
MEXICAN ZUCCHINI BOATS
These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!
Provided by foxkaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
- Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
- Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
- Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
- Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g
STUFFED ZUCCHINI MEXICALI
Make and share this Stuffed Zucchini Mexicali recipe from Food.com.
Provided by R. Warren Meddoff
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
- Pour ½ of the tomato sauce in the bottom of an oven-proof baking dish.
- Place zucchini shells cut side up in the baking dish.
- Place olive oil in a large skillet and heat until hot but not smoking.
- Sauté garlic, onion and peppers until softened but not brown.
- Crumble sausage into skillet and brown.
- Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
- Fill zucchini shells equally with sausage and vegetable combination, topping each with ¼ of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
- Let cool for a few minutes before serving.
Nutrition Facts : Calories 823.4, Fat 63.6, SaturatedFat 24.8, Cholesterol 136.7, Sodium 1736.4, Carbohydrate 31.5, Fiber 6.4, Sugar 11.3, Protein 36.8
SPICY SAUTEED ZUCCHINI
My husband, who loves spicy foods, came up with this one night to combat his dislike of zucchini. He's changed his mind about zucchini, now. ;)
Provided by Julesong
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and butter in pan.
- Toss in remaining ingredients and sauté until it's to your desired doneness.
- Eat and enjoy!
- Both the Thai chiles and the jalapeno are good, but the dish tastes different depending on which you use; try it both ways!
MEXICAN ZUCCHINI - CALABACITAS
Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.
Provided by Bella Mia
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
MEXICALI STUFFED ZUCCHINI
From Better Homes & Gardens. These savory stuffed zucchini wheels can be made a day ahead: Prepare them up to the baking step; then cover the dish with plastic wrap and refrigerate. About 25 minutes before serving, simply remove the wrap and bake.
Provided by MilanzMom
Categories Vegetable
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup.
- In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
- Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
- Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
- Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
- Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
- Sprinkle zucchini with the remaining 1 tablespoon cilantro.
- Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.
Nutrition Facts : Calories 82.3, Fat 3.3, SaturatedFat 1, Cholesterol 3.8, Sodium 158.7, Carbohydrate 8.8, Fiber 2.1, Sugar 5.2, Protein 6
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