'Calabacitas Guisada' (Stewed Mexican Zucchini)

54 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 30 min

“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.” - by EnjoyMyRecipe

Ingredients

1 tablespoon vegetable oil
1/2 small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
97 cal
5%

Fat
6.6 g
10%

Carbs
5.8 g
2%

Based on a 2,000 calorie diet

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Reviews (54)

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NewMexicoMama

Aug. 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. Als..." See moreo added 10 minutes to the cooking time and served it with baked chicken. A perfect low-cal but filling dish! Thanks for the recipe!"

Cat Lady Cyndi

Aug. 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 ..." See moreof 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 :)"

LashGal

Aug. 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 ..." See more(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!"

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