Monday, July 17, 2017

Calabacitas con Queso


Recently I spotted a recipe for Calabacitas in one of the cooking magazines I receive. It piqued my interest but I soon forgot about it. Fast forward a month, and I found a recipe for Calabacitas con Queso in one of my cookbooks with the note "Pleasant and summery. Snap to make." Hah! Didn't recall ever having made it before.

It's perfect for this time of year because it uses all the wonderful things that are getting ripe in our gardens, like zucchini, tomatoes, and corn. But there was a problem. Our corn is only a foot high and our tomatoes aren't quite there yet. This is one we've been watching carefully, waiting for the right day to pick it.



However, I did have zucchini. As it turns out, calabacita is Spanish for zucchini, however, it can also be made with yellow squash. So I winged it with grape tomatoes and frozen corn. It was delicious. It's not spicy, in fact, it isn't loaded with spices at all. Jack cheese gives it a lovely savory and tangy flavor. You could easily add spices if you like. Add beans or tofu and it would make a great main dish for vegetarians. And it might just convert some hubbies and kids who aren't fans of eating vegetables.

I served it with chicken tenders but it would go great with salmon, or anything off the grill.

Calabacitas con Queso
serves four as a side dish

1/2 large yellow onion
1 1/2 - 2 tablespoons vegetable oil
2 garlic cloves
15-20 cherry or grape tomatoes, halved (or use one regular tomato)
1 small to medium zucchini or yellow squash
1 cup of frozen corn
4 ounces Jack cheese
salt and pepper

Chop the onion. Pour oil into a skillet and cook the onion over medium low until soft. Meanwhile, dice the garlic and half (or chop if large) the tomatoes. Cut the zucchini or squash into 1/2 inch pieces. Add the garlic, tomatoes, and zucchini (or squash), and frozen corn to the pan. Stirring frequently, cook 8 to 10 minutes or until the zucchini is soft.

Grate the Jack cheese. When the vegetables are done, add salt and pepper to taste and sprinkle with the cheese. Cover about 15 seconds, just long enough for the cheese to melt.


Half the tomatoes.
Add the veggies and cook.

Sprinkle with cheese.



11 comments:

  1. That looks fab, Krista! I'm going to try this. I'll have to use frozen corn, too, because we didn't grow it this year but I do have fresh tomatoes and zucchini - yum! :-)

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    1. Perfect, Nicole! We liked it so much that I'll be making it again this summer, probably when we have so many tomatoes that we don't know what to do with them.

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  2. Beautiful use for zukes. Great recipe and pics, summertime colorful, too. Thanks for sharing, Krista, have a wonderful week! xoox - Cleo

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    1. Thanks, Cleo! You have a good week, too.

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  3. It looks amazing -- a wonderful way to eat veggies!

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    1. Celia, it was delicious. I'll be making it again when the tomatoes all ripen at once.

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    2. Celia, I will definitely be making it again when the tomatoes start to ripen.

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  4. So pretty!
    It would look great with the addition of black beans or black lentils.

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    1. I agree, Libby. And I'm a huge fan of black beans and French lentils!

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  5. It looks so good! I will be trying this soon!

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    1. I hope you like it as much as we did, Abby!

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