Calabacitas Recipe - Allrecipes.com
Calabacitas Recipe
  • READY IN 40 mins

Calabacitas

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
May 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.

 
Apr 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!

 
Jan 18, 2010

This recipe turned out so good! You will need to be careful not to overcook the zucchini. First I sautéed the onions, garlic and green pepper with olive oil (I didn't use any butter), then I added the zucchini and cooked probably for 2 minutes, added corn, salt and pepper and cooked for an additional 2 minutes. I didn't add any half and half because I don't think it would go in this dish at all. Once cooked, I transferred to a plate and sprinkled cheese on. Thanks A.P. Newman this is a keeper!

 
Jun 15, 2009

Very quick and tasty side dish. never heard of adding half and half to calabacitas so to cut the fat i didnt add cream and it wasnt missed. Used red bell pepper instead of green, and used a cheddar/monterey jack blend.

 
Feb 15, 2011

Maybe it's a southwest thing? I don't understand all the comments about "never heard of adding 1/2 & 1/2 or any kind of milk to calabacitas." It is the only way I've ever had it. I like that it makes it creamy. I also mix in my cheese, rather than just letting it melt on top.

 
Jul 14, 2009

I make this all the time but I've never heard of calabacitas with half and half or any kind of milk. I add chicken (brown it in the same pan before adding all the veggies) and red pepper flakes for a slightly spicy complete meal and serve it over rice.

 
Aug 01, 2008

This is really good. It was a touch bland for my taste, so since I like heat, so I added a half a seeded, finely chopped jalapeno pepper. Yum.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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