Calabacitas Recipe (Mexican Squash)

Name: Calabacitas Recipe (Mexican Squash)
Prep time: 7 min
Cook time: 28 min
Total time: 35 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 tablespoon olive oil; ½ cup white onion, diced; 2 garlic cloves, minced; 6 roma tomatoes, diced; 1 jalapeño, seeded and diced, optional; 1 ½ teaspoon salt (or chicken bouillon); 1 cup corn kernels, frozen or fresh; 3 large or 6 small mexican squash or zucchini, cubed; ¼ cup minced cilantro; ¼ cup crumbled queso fresco; ¼ cup Mexican crema

4 steps

Prep:7minCook:28min

Updated at: Thu, 17 Aug 2023 09:48:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories128.7 kcal (6%)

Total Fat7.1 g (10%)

Carbs14.1 g (5%)

Sugars6.6 g (7%)

Protein4.4 g (9%)

Sodium640.2 mg (32%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonolive oil

seeded and diced, optional

1 ½ teaspoonsalt

or chicken bouillon

1 cupcorn kernels frozen

or fresh

3mexican squash

large, or zucchini, cubed

¼ cupcilantro

minced

¼ cupqueso fresco

crumbled

¼ cupmexican crema

Instructions

Step 1

Heat the olive oil in a large frying pan over medium heat, add the onions and cook for 3 minutes, until starting to become translucent.

Step 2

Add the garlic, tomatoes, jalapeños, and salt (or bouillon). Cook for another 5 minutes.

Step 3

Add the corn and squash and gently stir to combine. Cover with a lid and cook for approximately 15 minutes. Check the squash occasionally for doneness (you want it to be fork tender), but don’t stir.

Step 4

When the squash is tender, remove from the heat and sprinkle with cilantro, queso fresco and drizzle some Mexican cream over the top. Serve immediately!