Calabacitas (Mexican Style Zucchini)

 

Calabacitas (Mexican Style Zucchini) - The perfect alternative to beans & rice for your next Mexican meal.P I N_______I M A G E

Hi FF&D friends!

I’m super excited about this 3 day weekend! Not because I have a lot of plans but the fact that I DON’T have any plans!! Boy do I need this time off to catch up on things and just plain relax without having to worry about what’s on the agenda. The only thing I want to do is cook something yummy for this little blog of mine and maybe go out to eat somewhere :).

It’s all about food right?  So let me share a delicious, healthy & easy to do side dish that’s typical in Mexican kitchens. I don’t know about you but I don’t always feel like eating beans or rice as sides for my Mexican dishes. This is the perfect alternative when you want to keep things healthy and on the lighter side.

My mom used to make these Calabacitas all the time (we actually call this dish “Colache”) and that’s probably why I’m very fond of them. It brings back memories of seeing the huge pot on the stove filled with zucchinis. She made enough to feed her 9 kids plus the friends we always had over…..Yes, it was a party every day at our house 😉

Calabacitas (Mexican Style Zucchini) - The perfect alternative to beans & rice for your next Mexican meal.P I N_______I M A G E

Did you know that zucchinis are actually fruit? In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is a fruit, being the swollen ovary of the zucchini flower. The zucchini or courgette originates from Italy.” – Source 

Calabacitas (Mexican Style Zucchini) - The perfect alternative to beans & rice for your next Mexican meal.P I N_______I M A G E

Calabacitas (Mexican Style Zucchini)
Author: Fit, Fun & Delish!
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 4 medium zucchinis, sliced
  • 1 large roma tomato, chopped
  • 1/2 medium onion, chopped
  • 1/3 cup corn kernels (frozen or canned)
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup queso fresco, crumbled (Mexican fresh cheese -[url href="http://caciqueinc.com/products/ranchero-queso-fresco/" target="_blank"] Cacique Ranchero[/url] is the most common one in grocery stores)
Instructions
  1. In a large skillet, heat the oil and butter over medium heat.
  2. Add the onion and cook about two minutes.
  3. Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
  4. Cover, reduce heat to low, and simmer for 10 minutes. Remove from heat and sprinkle the queso fresco.
  5. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Calabacitas (Mexican Style Zucchini) - The perfect alternative to beans & rice for your next Mexican meal.P I N_______I M A G E

Calabacitas (Mexican Style Zucchini) - The perfect alternative to beans & rice for your next Mexican meal.P I N_______I M A G E

 

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  • 05/24/2014 - 5:10 am

    Katrina @ Warm Vanilla Sugar - Time off (solid no plans time off) is the best – I can totally see why you’re excited!! Have a great long weekend…..love this recipe :)ReplyCancel

    • 05/24/2014 - 8:15 am

      ana @ fit, fun & delish! - Thanks Katrina! I hope you have a fabulous weekend as well! I’m sure your will include something yummy as well :) xo, anaReplyCancel

  • 05/24/2014 - 9:08 pm

    Ilse - I always loved this side dish from my mom too! So yummy and healthy at the same time.Thanks Ana for posting our wonderful Mexican food!ReplyCancel

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