Best 5 Calabacitas Zucchini Squash Recipes

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Calabacitas, also known as Mexican zucchini squash, is a versatile vegetable that can be used in a variety of dishes. It is a summer squash with a mild, slightly sweet flavor and a tender texture. Calabacitas can be found in many Mexican and Southwestern dishes, and it can also be used in more traditional American recipes. Whether you are looking for a quick and easy side dish or a hearty main course, there is a calabacitas recipe out there to suit your needs.

Check out the recipes below so you can choose the best recipe for yourself!

CALABACITAS



Calabacitas image

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

1 tablespoon olive oil
1 small onion, (diced)
1 poblano pepper, (diced)
1 jalapeno pepper, (diced (seeds removed if you don't want it spicy))
1 15-ounce can whole kernel corn, (drained)
2 plum tomatoes, (diced)
1 large zucchini, (sliced into half moons)
1 large yellow squash, (sliced into half moons)
3 cloves garlic, (minced)
2 teaspoons coarse kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup water
1/2 cup shredded cheddar cheese
1/4 cup milk
optional garnishes: crumbled cotija cheese, chopped cilantro

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

SQUASH CALABACITAS



Squash Calabacitas image

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

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

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

CALABACITAS ( ZUCCHINI SQUASH )



Calabacitas ( Zucchini Squash ) image

Make and share this Calabacitas ( Zucchini Squash ) recipe from Food.com.

Provided by Donna

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

6 zucchini, sliced
1 onion, chopped
2 garlic cloves, minced
1 large tomatoes, chopped
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, chopped
salt
1/2 cup shredded low-fat monterey jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place all ingredients, except cheese, into casserole dish.
  • Cover and bake untill veggies are tender, approximately.
  • 20 minutes.
  • (with my oven it takes alot longer) OR microwave on HIGH approximately.
  • 10 minutes.
  • Remove from heat and sprinkle with cheese.
  • Toss lightly and serve hot.

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE



Calabacitas Con Queso - Zucchini with Cheese image

Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

Provided by Jyn

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 6

Number Of Ingredients 8

1 ½ pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 ½ pounds Monterey Jack cheese, cubed

Steps:

  • In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  • Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)



Calabacitas (Southwestern Squash Saute) image

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

2 teaspoons butter
2 teaspoons vegetable oil
1 cup onion, diced
4 garlic cloves, minced
1 medium summer squash, diced
1 medium zucchini, diced
1 cup corn, fresh (or frozen)
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1/4 cup cilantro, chopped
salt
fresh ground black pepper, to taste

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.

Tips:

  • For the best flavor, use fresh zucchini and squash.
  • If you don't have fresh corn, you can use frozen or canned corn.
  • Add some chopped onion and garlic for extra flavor.
  • Season the calabacitas with salt, pepper, and chili powder to taste.
  • Serve calabacitas immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Calabacitas is a delicious and versatile dish that can be enjoyed as a side dish or main course. It's a great way to use up fresh zucchini and squash, and it's also a healthy and affordable meal. With so many different variations, there's sure to be a calabacitas recipe that everyone will enjoy.

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