Don’t let summer disappear before you try this wholesome calabacitas recipe courtesy of Dietitian Debbie Dishes. Calabacitas is a traditional New Mexican dish made with summer squash and zucchini. It’s a great way to add vegetables and a touch of spice to your life. Tame the fiery green chile in the dish with a garnish of cheese and sour cream. Serves four as a side dish or two for a delicious Meatless Monday main.
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- 7 cups chopped squash and zucchini (1/4-1/3″ pieces)
- ½ large onion, chopped
- 1 1/2 cups corn (frozen, fresh or canned)
- 2 tablespoons olive oil
- ½ cup roasted green chiles
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon red chili powder (optional)
- Salt and pepper to taste
- Optional toppings: sour cream and shredded cheese (omit for vegan dish)
Preheat oven to 350F.
Toss the squash, onion, corn, and olive oil together in a large bowl. Pour into a 9″x11″ glass baking dish. Spread into an even layer.
Bake for 35 minutes or until squash is softened, stirring every 10 minutes or so.
Stir in green chile and seasonings.
Heat your broiler on high and cook the squash for another 7-10 minutes, stirring frequently. You just want to lightly brown some of the squash.
Serve with shredded cheese and sour cream.
Serves: 4 | Serving Size: Approx. 1 cup
Per serving: Calories: 179; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 415mg; Total Carbohydrate: 26g; Dietary Fiber: 6g; Sugars: 13g; Protein: 6g
Nutrition Bonus: Potassium: 812mg; Vitamin A: 9%; Vitamin C: 84%; Calcium: 6%; Iron: 12%
Photo courtesy of Deborah Davis. Original recipe published on Dietitian Debbie Dishes.