Calabacitas
Recipe: #12833
June 21, 2014
Categories: Side Dishes, Corn, Squash, Southwest, Cinco de Mayo, Gluten-Free, No Eggs Vegan, Vegetarian, Zucchini, more
"We've had many variations of this dish but this is the one that we like the best. You can spice it up with adding diced jalapenos. It's great as a side dish to cheese enchiladas or grilled meats. Enjoy!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (127.7 g)
- Calories 76.7
- Total Fat - 3.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.2 mg
- Sodium - 24.7 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 2.1 g
- Sugars - 2.8 g
- Protein - 2.1 g
- Calcium - 21.6 mg
- Iron - 0.5 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
Step 2
Add the garlic and saute about 2 minutes more.
Step 3
Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
Step 4
Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
Step 5
Stir in the cilantro and heat until just heated through.
Step 6
Season with salt and pepper; serve.
Tips
No special items needed.
0 Reviews
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