Mexican Calabacitas

4-5
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A nice southwestern vegetable dish- tastes great with the poblano chile. Goes great with many types of Mexican food."

Original recipe yields 4-5 servings
OK

Nutritional

  • Serving Size: 1 (317.8 g)
  • Calories 266.7
  • Total Fat - 12.5 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 23.7 mg
  • Sodium - 760.7 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 6.7 g
  • Sugars - 9.7 g
  • Protein - 16.5 g
  • Calcium - 432.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 36 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil or lard in skillet and cook onions until tender.

Step 2

Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.

Step 3

Preheat oven to 350°F.

Step 4

In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.

Step 5

Cover with shredded cheese.

Step 6

Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

I took two liberties with this recipe. I used 2 large Jalapenos in place of the Poblano chili and I used cottage cheese as my topping. I could have left the cassarole in the oven for an extra 5 minutes to get the cottage chesse to melt properly and turn golden. It was delicious. This recipe was enjoyed and will be repeted many times.

(20 Jul 2017)