Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell pepper, diced
sweet onion, diced
zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
ground black pepper
half and half
shredded Monterey Jack cheese
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.
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.
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!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple roasted vegetable casserole.
See how to make a creamy, delicious zucchini side dish.
See how to make a 5-star sandwich with grilled vegetables on focaccia bread.