Best 2 Mexican Zucchini Yellow Squash Recipes
Mexican zucchini yellow squash is a summer squash that can be prepared in a variety of ways. It has a mild flavor and a tender texture, making it a versatile ingredient in many Mexican dishes. From enchiladas to tacos and burritos, this squash can be roasted, sautéed, or grilled to bring out its natural flavors. In this article, we will explore some of the best recipes that showcase the unique taste of Mexican zucchini yellow squash. Whether you're looking for a simple side dish or a hearty main course, we have compiled a list of delicious recipes that are sure to satisfy your cravings.
Here are our top 2 tried and tested recipes!
MEXICAN ZUCCHINI & YELLOW SQUASH
I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.
Provided by Deanne McKissick
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
- add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.
MEXICAN ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS
We eat a lot of veggies at our house and a favorite is tender young squash, if you can't get Mexican calabasitas you can buy tender small zucchinis or small yellow squash. They are just as good and delicious. This can be a meatles dish or you can add meat if you like I someitmes use little pieces of pork sauteed. Either way it...
Provided by Juliann Esquivel
Categories Vegetables
Time 50m
Number Of Ingredients 13
Steps:
- 1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
- 2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
- 3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.
Tips:
- Use a large, heavy skillet to prevent the vegetables from sticking. - If your skillet is not large enough to hold all of the vegetables in a single layer, cook them in batches. - To prevent the vegetables from becoming too soft, cook them over medium-high heat and stir them frequently. - If you want the vegetables to have a bit of a crispy texture, cook them for a few minutes longer. - Season the vegetables with salt, pepper, and your favorite spices to taste. - Serve the vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days.Conclusion:
This Mexican zucchini and yellow squash recipe is a delicious and easy way to enjoy these summer vegetables. The vegetables are cooked in a flavorful tomato-based sauce, and the dish is finished with a sprinkling of cheese. This recipe is perfect for a quick and easy weeknight meal, and it can also be served as a side dish or appetizer. With its vibrant colors and delicious flavors, this dish is sure to be a hit with everyone at your table.
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