Best 5 Mexican Zucchini Calabacitas Recipes

"Mexican Zucchini Calabacitas" is a traditional Mexican dish that combines the flavors of zucchini, corn, and other fresh vegetables. This simple yet flavorful dish is a staple in many Mexican households and is often served as a side dish or as a main course. With its vibrant colors and delicious taste, it's a great way to enjoy the bounty of summer produce. Whether you're a seasoned cook or just starting out, this article will provide you with the best recipe to make the most delicious Mexican Zucchini Calabacitas. So, gather your ingredients and get ready to tantalize your taste buds!

Here are our top 5 tried and tested recipes!

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

'Calabacitas Guisada' (Stewed Mexican Zucchini) image

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

Ingredients

1 tablespoon vegetable oil
½ small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

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

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Calabacitas con Elote (Mexican-Style Zucchini with Corn) image

In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!

Provided by Muy Bueno

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
4 zucchinis, chopped
8 ears corn, kernels cut from cob
2 cups buttermilk
salt and ground black pepper to taste
¼ cup grated Chihuaua cheese, or to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g

CALABACITAS GUISADA (STEWED MEXICAN ZUCCHINI)

CALABACITAS GUISADA (STEWED MEXICAN ZUCCHINI) image

Categories Cheese Squash Tomato Stew

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1/2 small white onion, thinly sliced
2 cloves garlic, minced, salt to taste
4 zucchini, sliced 1/4-inch thick
1 can (14 ounce) stewed tomatoes
1 cup mild Cheddar cheese, shredded

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.

MEXICAN ZUCCHINI - CALABACITAS

Mexican Zucchini - Calabacitas image

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

Ingredients

1 onion, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
8 zucchini, chopped
1 (4 ounce) can mild green chilies
2 (14 ounce) cans stewed tomatoes
2 (15 ounce) cans corn, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups monterey jack pepper cheese, grated

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.

MEXICAN ZUCCHINI & POBLANOS, CALABACITAS POBLANAS

Mexican Zucchini & Poblanos, Calabacitas Poblanas image

This recipe is a family favorite. Clabacitas look a lot like zucchini but they are different. Calabacitas have light green skin. Use young tender zucchini if you cannot get calabacitas. The taste is very similar to zucchini. I always fry 3/4 strips of thick bacon to flavor my calabacitas This dish is delicious. Bacon is optional...

Provided by Juliann Esquivel

Categories Vegetables

Time 1h15m

Number Of Ingredients 15

Ingredients

2 medium zucchini's sliced in rounds about a 1/4 thick. if the rounds are large cut each in half.
2 large ears of fresh corn cut from the cob scrape as much milk from the cob as possible
1/2 large viadalia or sweet onion diced
2 large fresh roma tomatoes diced
1 large jalapeno cored & seeded, and diced fine
1/2 c diced cilantro or parsley (some people dont like cilantro)
1 large mirlitron or chayote squash, medium diced, optional
2 large poblano peppers chared, sweated and skin removed, remove seeds and diced
1/4 c bacon drippings or your oil of choice
3 large strips of thick cut bacon cut in small pieces and fried remove bacon to a seperate dish.
1/2 c nestle's crema media mexican crema or cream fraiche or light cream.
4 clove fresh garlic smashed or put through a garlic press
1 tsp salt
1/2 tsp black pepper
1 tsp ground oregano

Steps:

1. If you choose to add bacon to you dish start by frying the pieces of bacon remove pieces to a separate dish. Pour out all but 1/4 cup drippings.
2. Add your garlic to the bacon grease or oil and sauté just enough to flavor your fat or oil. Next add the onions, jalapeno, corn, zucchini and merlitron or chayote to the hot oil and sauté for about 4/5 minutes stirring until the onion is somewhat translucent.
3. Next add the tomatoes, and cilantro continue cooking until the tomatoes break down. Add seasonings salt, black pepper, and oregano continue to cook until your zucchini and chayote squash are al dente.
4. Add your diced poblanos, and bacon mix well and pour your crema over everything mix again and serve as a side dish. Or do as I sometimes do. I heat a flour tortilla and serve a nice scoopful inside with a little salsa on top and sprinkle some bacon on top. It's Killer Good. Enjoy, Buen Appetito
5. Above I have pictured the calabacitas as a side dish to my yellow rice and beef dish.

Tips:

Choose the right zucchini. Use medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are too large or have blemishes or bruises.
Prepare the zucchini properly. Wash the zucchini thoroughly and cut it into 1/2-inch thick slices. You can also peel the zucchini if desired.
Don't overcrowd the pan. When cooking the zucchini, make sure to not overcrowd the pan. This will help the zucchini cook evenly and prevent it from becoming soggy.
Use a variety of vegetables. Feel free to add other vegetables to your calabacitas, such as bell peppers, onions, tomatoes, or corn. This will make the dish more flavorful and nutritious.
Season to taste. Be sure to season your calabacitas to taste with salt, pepper, and other spices. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.

Conclusion:

Calabacitas is a delicious and versatile Mexican dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh zucchini and other vegetables, and it is also a healthy and affordable meal. With its simple ingredients and easy-to-follow instructions, calabacitas is a great recipe for beginner cooks and experienced chefs alike. So next time you're looking for a quick and easy meal, give calabacitas a try!