'Calabacitas Guisada' (Stewed Mexican Zucchini)

'Calabacitas Guisada' (Stewed Mexican Zucchini)

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EnjoyMyRecipe 1

"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

30 m servings 97 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

72
  1. 98 Ratings

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Most helpful positive review

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 zin...

Most helpful critical review

Four zucchinis is a LOT - it crowded my skillet, and there wasn't enough liquid to coat them. So, some of them came out tasting very dry and plan. Even adding too much salt didn't help to liven ...

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 zin...

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...

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 sk...

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/...

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...

I just made this dish for the first time this evening, and I have to say wow! I was hunting for a Mexican vegetable dish to go with my chicken enchiladas, and this definitely fit the bill! I gre...

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, ...

Love this simple dish, but tweaked it to make it "Italian." Instead of Cheddar, I used fresh mozzarella and topped with grated Romano and fresh basil. SOOOOO delish! :-)

Excellent - we really enjoyed this more than we expected. Can't wait until friends give us more excess zucchini to make this again!! Only one change, I added 1tsp oregano - sooo good!! And so e...