Colachemexicanzucchinisidedish Recipes

COLACHE (MEXICAN ZUCCHINI SIDE DISH)

Colache (Mexican Zucchini Side Dish) image

Make and share this Colache (Mexican Zucchini Side Dish) recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 5

Ingredients

4 medium size zucchini (finely diced)
2 garlic cloves (cut in half)
1/3 cup diced onion
chopped cilantro, salt, pepper, and olive oil to taste
1/4 cup boiling water

Steps:

Place olive oil and garlic over medium heat in a pan.
Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a transparent appearance.
Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes.

Nutrition Facts : Calories 40.9, Fat 0.7, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 7.8, Fiber 2.2, Sugar 5.5, Protein 2.6

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

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.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

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