Calabacitas Con Queso - Zucchini with Cheese Recipe - Allrecipes.com
Calabacitas Con Queso - Zucchini with Cheese Recipe
  • READY IN 35 mins

Calabacitas Con Queso - Zucchini with Cheese

Recipe by  

"Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  2. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2008

I did make some additions to this, so I suppose I can't really rate it fairly - but it turned out awesome, so I'll share what I did. I sauteed the onion first and when it was translucent I removed it from the pan and set aside. I then sauteed all of the other veggies (doubling the tomato) until they were a little more than crisp tender. I then added some cooked chicken breast (about a pound) and the cooked onion in with the veggies and cooked a couple of minutes until heated through. I then added about a cup of shredded queso cheese, stirred and then put a second cup over the top, covered and let the cheese melt. I served with flour tortillas and Mexican rice. It was really good.

 
Most Helpful Critical Review
Oct 11, 2010

My mom makes her calabasa similar to this she add mozzerella or munster cheese.Instead of bell peppers she chops 1/2 of a jalapeno and adds a 1/2 cup of cream cheese.This one was still good but i love moms.

 

59 Ratings

Dec 26, 2005

WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish, we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag, we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.

 
Jun 24, 2006

At first, I was going to rate this recipe 3 stars. I had to add A LOT of spices before it tasted less bland and I was even tempted to add bacon! Which means something because I'm not one of those "let's add bacon to everthing" cook... Then I checked the amount of cheese and noticed I had used only a third of the recommended amount! I guess with 1.5 lb of cheese it won't be bland anymore. However, we really enjoyed the dish and I'm probably making it again soon. With less cheese and more spices, it's healthier and you can afford it several times a month!

 
Aug 28, 2007

Pablano instead of bell pepper. Olive Oil instead of vegetable. Eighty-Six the sugar and use cheese to suit your taste. IMHO non-fat cheese doesn't melt or blend at all and low fat cheese just doesn't give the same mouth feel. It's worth the extra fat and calories (to me) to use real MJ cheese or pepper jack. If you're not vegan or opting for a vegetarian meal, throw some leftover pork or chicken or even beef in it, to round it out to a full meal with tortillas.

 
Jun 17, 2007

This was really good!! I normally like a lot of seasonings, but this was perfect as is. The combination of vegetables works well. I skipped the cheese, and served it as a side dish to enchiladas and mexican rice. My husband, who doesn't like zucchini, thought it was really good too!

 
Jun 02, 2006

Very good. I use fresh corn and butter instead of the vegetable oil. Also, I omit the sugar and use about 1/2 pound of sliced cheddar cheese. I use 1 diced jalapeno chile instead of the bell pepper to give it more of a kick. Make sure you let the cheese completely melt before serving.

 
Nov 12, 2009

This was just okay, definately needs some spices. I added garlic, a chipolte chile in adobo, and green onions and it still seemed a bit bland. Left out the sugar, didn't add as much cheese. May be okay with some tweaking.

 

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 31.6 g
  • 63%
  • Sodium
  • 834 mg
  • 33%

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

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