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'Calabacitas Guisada' (Stewed Mexican Zucchini)

'Calabacitas Guisada' (Stewed Mexican Zucchini)

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    30 m
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EnjoyMyRecipe

Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
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Reviews

NewMexicoMama
77

NewMexicoMama

8/6/2009

A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zing. Also added 10 minutes to the cooking time and served it with baked chicken. A perfect low-cal but filling dish! Thanks for the recipe!

LashGal
34

LashGal

8/27/2009

Loved, loved, loved this!! I didn't need the cheese -- I liked it as-is! I didn't use stewed tomatoes, but fresh tomatoes and added enough chicken broth to just cover the bottom of my 10-inch skillet (I will use just a little less next time, though). I also added frozen roasted corn (as corn was suggested by the top review). I also used olive oil instead of vegetable oil. This is now one of my favorite ways to eat zucchini! I will definitely make this again, I could eat it alone for dinner!

Cat Lady Cyndi
33

Cat Lady Cyndi

8/4/2009

This simple dish is so delicious!! I followed the recipe as written except I used olive oil instead of vegetable. Such a wonderful blend of flavors from the slightly sweet stewed tomatoes to the tang of the mild cheddar. I needed a quick recipe to use some zucchini and this is it. Wonderful as a side or as a vegetarian main dish with crusty bread. My boyfriend who doesn't care for zucchini loved this, I was amazed. Thanks NghtSkkyyStarz for sharing this, I will definitely make this again :)

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