Mexican Calabacitas

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 is 4-5 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the poblano chile, look for a dark green color and firm texture.
  • When selecting the queso fresco cheese, look for a creamy texture and mild, salty flavor.

  • Substitute olive oil for the cooking oil/lard: Olive oil is a healthier alternative to cooking oil/lard and will provide a lighter flavor to the dish.
  • Substitute feta cheese for the queso fresco/cheddar cheese: Feta cheese has a stronger flavor than queso fresco/cheddar cheese and will add a unique layer of flavor to the dish.

Vegetarian Calabacitas Replace the lard with vegetable oil and omit the queso fresco cheese. Instead, sprinkle the top with a combination of nutritional yeast, garlic powder, and smoked paprika. Bake as directed.


Vegetarian Calabacitas with Chickpeas Replace the lard with vegetable oil and omit the queso fresco cheese. Instead, add 1 can of chickpeas to the vegetables and season with garlic powder, smoked paprika, and cumin. Bake as directed.


Mexican Rice: This Mexican-style rice dish is the perfect accompaniment to Mexican Calabacitas. It is made with long grain rice, tomato sauce, garlic, onion, cumin, and cilantro, making it a flavorful and aromatic side dish. It pairs perfectly with the Mexican flavors in the Calabacitas, and it's an easy and delicious way to complete your meal.


Black Bean Tostadas: Black Bean Tostadas are a great accompaniment to Mexican Rice. They are easy to make and are packed with flavor. The black beans are cooked with garlic, onion, cumin, and chili powder, then served with a layer of guacamole, lettuce, and cheese on a crispy tostada. The combination of flavors from the Mexican Rice and the Black Bean Tostadas make a delicious and satisfying meal.




FAQ

Q: Can I use any type of cheese in this recipe?

A: Yes, you can use any type of cheese you like. However, queso fresco adds a unique flavor to the dish. If you don't have it, cheddar cheese is a good substitute.



Q: What is the best way to serve this dish?

A: This dish is best served warm with a side of your favorite salsa or hot sauce. You can also top it with a dollop of sour cream or guacamole. Enjoy!

1 Reviews

Bergy

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.

5.0

review by:
(20 Jul 2017)

You'll Also Love

Fun facts:

This Mexican dish is said to have been popularized by the famous chef, Rick Bayless. He has been credited with introducing authentic Mexican cuisine to the US.

Calabacitas is a traditional Mexican dish that dates back to the early Aztec civilization. It's a combination of squash, corn, and other vegetables, and was a staple of the Aztec diet.