7/21/13

Skillet Meal: Mexican Zucchini






Zucchini Recipes





Mexican Zucchini (Calabacitas) is  a quick and tasty  way to use up some of your zucchini or summer squash. It can be a light dinner on it's own or a side dish to some grilled chicken , steak, or pork, or throw in some left over grilled chicken and serve it on flour tortilla's for Mexican Garden Taco's.  The green chile's give it a little bit of a kick, but I only like mild foods and even I love it! so it's not too hot for most people.

The basic recipe I'm sharing today came from a family cookbook and was shared by my cousin Christy. I love to serve it as a super quick side dish during the summer months. It only takes about 5-10 minutes total to make from start to finish so is easy to do while your meat is cooking on the grill.

I have added to it over the years and will often toss in a cup of black beans, left over rice,corn,  cubed grilled or rotisserie chicken to make it a light meal. Today I'm eating it in a soft flour tortilla as a taco while my husband eats it as a side dish to his grilled salmon. (I dislike  fish, seafood, anything that swims!)


Jan's tip: Make it even faster (and out favorite!) by substituting one 12 oz. canned of diced tomatoes with green chile's (drained) instead of the fresh tomato and canned green chile's

Mexican Zucchini

Ingredients:
3 lbs. zucchini or summer squash diced. (I don't peel mine)
1 large tomato quartered or diced
1 (4 oz.) can chopped green chili's
1/4 cup water
1 tsp. garlic powder or 1 clove minced fresh garlic
4 strips of bacon (cooked and crumbled)
1 cup shredded cheese or crumbled Queso Fresco cheese
Optional; 1 cup of  cooked rice, corn, black beans, etc.
Directions:
  • Over medium heat  in large skillet, combine diced zucchini, tomatoes, green chile's water and  garlic and any optional add-in's such as rice, beans or corn.









  • Cook, stirring occasionally till zucchini is tender (3-5 min. approx.) 
Jan's Tip for cooking the Zucchini to just perfect (and not overcooked to mushy) You want it to be soft  with a little bit of crunch. The trick is that as soon as you  see it turning transulcent in color, turn off the heat and move the skillet off the burner.








  • Sprinkle in crumbled bacon and cheese
  • Serve warm.


    5 comments:

    1. Yum! I have so much zucchini coming out of the garden right now I am looking for new recipes. This one is perfect. Thanks :o)

      ReplyDelete
      Replies
      1. Thanks Heather! Let me know what you think or what you add to it! I literally am grating up zucchini at this very moment to store in the freezer for future breads and muffins! I also just used some as the "Lasagna noodles" for tomorrows dinner! eventually I'll have to start giving it to my neighbors!
        Hugs!
        Jan

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    2. With zucchini at the height of the season this gives me a new idea for supper. I think I will try it with my Pepperchini Pork. Great recipe.

      ReplyDelete
      Replies
      1. oohh, Pepperchini Pork! Yummo! I may have to do that! Thanks for the great suggestion! Great go together with the Mexican Zucchini!
        Jan

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    3. I like this version. Very interesting! Thanks for sharing.

      ReplyDelete

    I'd love to hear from you!

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