Calabacitas Zucchini Squash Recipes

CALABACITAS

Steps:

• Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
• Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
• Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
• Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
• Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
• Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
• Take a final taste for seasoning. I added another generous pinch of salt to this batch.
• Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
• Store leftovers in an airtight container in the fridge where they will keep for a few days.

CALABACITAS RECIPE

Steps:

• ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins.
• Peel away the skins and roughly chop the peppers. Set them aside for now.
• Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
• Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
• Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 3-4 minutes, to your preference.
• Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
• Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
• FOR CREAMY-CHEESY VERSION
• Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.

CALABACITAS

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.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

SQUASH CALABACITAS

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.

CALABACITAS (MEXICAN STYLE ZUCCHINI)

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

CALABACITAS CON QUESO RECIPE

Steps:

• Heat oil on a pan or cast iron skillet over medium heat.
• Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
• Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
• Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
• Mix well and allow everything to cook for 3-4 minutes stirring constantly.
• Add vegetable stock (or water), mix well and bring to a simmer.
• Cover and cook stirring from time to time until all vegetables are tender.
• Adjust with salt and pepper, add ⅔ of cheese and mix well.
• Add the remaining cheese on top, cover the pan, and turn off the heat.
• Allow resting for a couple of minutes or until cheese melts on top.
• Serve as suggested in the recipe notes below.

CALABACITAS ( ZUCCHINI SQUASH )

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 (SOUTHWESTERN SQUASH SAUTE)

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.

CALABACITAS RECIPE

Steps:

• Dice your onions and peppers and get them in the pan to begin caramelizing.
• Dice your calabacitas and add them once your onions and peppers are done caramelizing.
• Simmer until calabacitas are completely cooked
• Add some shredded cheese to the top of your vegetables.
• Enjoy!!!