HOW TO MAKE MEXICAN CALABACITAS RECIPES

Name: Mexican Calabacitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 6 medium zucchini, peeled and diced; 1 can sweet corn, drained; 1 medium onion, chopped; 1 can Rotel Tomatoes (diced); 2 cloves garlic, finely chopped; 4 tablespoons olive oil; 1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

MEXICAN CALABACITAS RECIPE - FOOD.COM

Mexican Calabacitas Recipe - Food.com image

Make and share this Mexican Calabacitas recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

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.

Nutrition Facts : Calories 269.3, FatContent 20.9, SaturatedFatContent 8.5, CholesterolContent 33.7, SodiumContent 439.7, CarbohydrateContent 11, FiberContent 2.4, SugarContent 4.4, ProteinContent 12.2

CALABACITAS RECIPE | ALLRECIPES

Calabacitas Recipe | Allrecipes image

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

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
? teaspoon ground black pepper
? cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

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, CarbohydrateContent 9.6 g, CholesterolContent 18.4 mg, FatContent 11.1 g, FiberContent 1.5 g, ProteinContent 4.3 g, SaturatedFatContent 4.7 g, SodiumContent 172.3 mg, SugarContent 2.4 g

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