Best Calabacitas Mexican Style Zucchini Recipes

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Calabacitas con Elote (Mexican-Style Zucchini with Corn) image

In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!

Provided by Muy Bueno

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
4 zucchinis, chopped
8 ears corn, kernels cut from cob
2 cups buttermilk
salt and ground black pepper to taste
¼ cup grated Chihuaua cheese, or to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g

CALABACITAS -- MEXICAN-STYLE ZUCCHINI

Calabacitas -- Mexican-Style Zucchini image

Make and share this Calabacitas -- Mexican-Style Zucchini recipe from Food.com.

Provided by Molly53

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
2 lbs round steaks, cut into 1-inch cubes
5 medium zucchini, thinly sliced
2 cups corn (fresh, frozen or canned is fine)
1 (4 ounce) can chopped green chilies
2 garlic cloves, peeled and minced
2 teaspoons salt
1 pinch oregano (Mexican oregano preferred)
1/4 teaspoon ground cumin
3 ounces cheddar cheese, grated (about 3/4 cup)

Steps:

Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown.
Saute zucchini until slightly tender, about ten minutes.
Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin.
Cook, stirring occasionally until meat is tender, about ten minutes.
Add cheese; stir until blended.
Serve while hot.

Nutrition Facts : Calories 375.2, Fat 23.4, SaturatedFat 11.2, Cholesterol 109.2, Sodium 773.1, Carbohydrate 13.4, Fiber 2.4, Sugar 5.5, Protein 29.3