Calabacita Cups Recipe

Name: Calabacita Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small zucchini; 3 tablespoons olive oil; 1/2 cup chopped white onion; 1 tablespoon chopped garlic; 2 cups corn; 1/2 cup diced roasted red pepper; 1/4 cup chopped green chile; Salt and pepper; 1 cup queso fresco (fresh cheese); 2 tablespoons chopped fresh oregano

Servings: persons

10 small zucchini
3 tablespoons olive oil
1/2 cup chopped white onion
1 tablespoon chopped garlic
2 cups corn
1/2 cup diced roasted red pepper
1/4 cup chopped green chile
Salt and pepper
1 cup queso fresco (fresh cheese)
2 tablespoons chopped fresh oregano

1
Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
2
In a saute pan heat 3 teaspoons of the olive oil and heat.
3
Add the onion and cook until translucent.
4
Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked.
5
Season, to taste, with salt and pepper.
6
Fill zucchini cups.
7
Top with queso fresca and garnish with fresh oregano.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 small zucchini, 3 tablespoons olive oil, 1/2 cup chopped white onion, 1 tablespoon chopped garlic, and more.

Yes, Calabacita Cups falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabacita Cups

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