Thursday, August 7, 2008


A calabacita is a mexican squash, or at least that's what it's called at the grocery. It's also a mexican dish of squash, onions, corn and tomatoes. I originally found it on allrecipes, but have modified greatly to my own liking. This is what I tend to serve as a veggie dish with most mexican style meals I make.

Makes 6 side dish servings
1 tbsp vegetable or canola oil
2 calabacitas or 3 zucchini chopped into 1/2 inch chunks
8 ounces frozen corn
1 large tomato chopped
1 medium onion chopped
1 small can of diced green chiles (I forgot them this time)
1/4 cup crumbled queso fresco or other mexican crumbling cheese
1 tbsp minced garlic
1 tbsp crushed dried oregano
1/2 tsp cumin powder
1/4 tsp chili powder
fresh chopped cilantro (if that's your thing)
salt and pepper to taste
lime wedges to garnish

Heat oil over high heat and add squash and onions. Let sit for 2 minutes. Stir to flip over squash and cook 2 minutes more. Turn heat down to medium, drain excess liquid. Add corn, garlic, chiles and all spices. Salt and pepper to taste. Stir well to combine and continue cooking until corn is heated through. Add tomatoes and cook another minute.
Add crumbled cheese and remove from heat. Serve with a lime wedge.

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1 comment:

Vanessa Greenway said...

Hey! That makes hungry!! We love squash! Definitely going to try it! xo Vanessa

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