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Calabacitas

Calabacitas

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
A. P. Newman

A. P. Newman

Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
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Reviews

Lolly
17

Lolly

6/23/2009

In lieu of bell pepper, I use fresh chopped green chili (grown right here in NM), or a can of rotel chili will work just the same. I also use a can of white snopeg corn and add a can of chopped tomatoes. Never heard of using half and half or butter. I steam the zucchini and then add the rest of the ingredients.

sunshine
9

sunshine

4/25/2008

Colorful, fresh and delicious! I used 2 zucchini and 2 yellow crookneck squash, a whole can of corn and shredded colby/jack cheese. Made a nice batch with leftovers!

naples34102
8

naples34102

5/12/2012

This was such an interesting recipe that I prepared it exactly as written - and wasn't strongly moved one way or the other. I don't often assign the overused word "bland" to a dish but in this case it is appropriate. While this dish doesn't offend the taste buds, it certainly doesn't excite them either.

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