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READY IN 30 mins

'Calabacitas Guisada' (Stewed Mexican Zucchini)

Read Reviews (54)

"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." — EnjoyMyRecipe

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Original recipe makes 8 servings Change Servings

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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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.

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PREP 10 mins
COOK 15 mins
READY IN 30 mins

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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!

—NewMexicoMama

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Most Helpful Critical Review

Oct 20, 2009

As written, it needed a little something. I enjoyed it but it wasn't anything spectacular.

—Jenna

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76 Ratings

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Aug 04, 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 :)

—Cat Lady Cyndi

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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 (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!

—LashGal

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Aug 07, 2009

I too remember this dish! If you look around many super markets now carry the small round calabacitas. You can fill them with the cheese and the "stew" the little squashes in the tomate/garlic/onion sauce with the lid on. A slow cooker works well.

—Kathleen

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Sep 23, 2009

I think I accidentally cooked my zucchini a bit too long when I made this recipe, but it was still very tasty! I used one very large zucchini and about 1/4 of a mammoth zucchini...I wasn't quite sure what size of zucchini should have been used in the recipe! I also used my own frozen homegrown tomatoes instead of the canned ones, and adjusted the seasonings accordingly. I also used sharp cheddar cheese (family preference!) Thanks for sharing...this is a really simple, tasty, healthy, and comforting side dish!

—larkspur

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Jan 02, 2012

Yum! I really, really enjoyed this. I scaled the recipe to "2", as I was the only one eating this. I didn't have stewed tomatoes, so I used a can of tomato sauce, and instead of cheddar cheese, I used shredded pepperjack. I also added a dash of cayenne pepper for added flavor (and left out the salt).

—MBKRH

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Nov 21, 2011

very good and easy

—Michelle

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Nutrition

Calories
97 kcal
5%

Carbohydrates
5.8 g
2%

Cholesterol
15 mg
5%

Fat
6.6 g
10%

Fiber
1.2 g
5%

Protein
4.8 g
10%

Sodium
251 mg
10%

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

Nutritional Information

'Calabacitas Guisada' (Stewed Mexican Zucchini)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 97
Calories from Fat: 59

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 3.3g 16 %
Cholesterol 15mg 5 %
Sodium 251mg 10 %
Potassium 279mg 8 %
Total Carbohydrates 5.8g 2 %
Dietary Fiber 1.2g 5 %
Protein 4.8g 10 %
Sugars 3g
Vitamin A 7 %
Vitamin C 24 %
Calcium 16 %
Iron 10 %
** Thiamin 7 %
Niacin 12 %
Vitamin B6 10 %
Magnesium 7 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.