Low Desert Calabacitas Recipe

Name: Low Desert Calabacitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, sliced into half moons; 2-4 cloves of garlic, minced; 2 yellow summer squash, sliced into half moons; 2 zucchini, sliced into half moons; 1 1/2 cups corn kernels, fresh or thawed frozen; 2 green chilies, roasted, peeled, seeded, and sliced thin or 1 can of mild whole green chilies, sliced thin; 1 large ripe tomato, large diced; 4 green onions or scallions, green and whites, chopped; 1 bunch cilantro, chopped; 1/2 cup Mexican crema, sour cream, fermented pima cream, or alternative nut or seed cream; 1/2 teaspoon sea salt or Herbamare, more to taste

Servings: persons

2 tablespoons olive oil
1 small onion, sliced into half moons
2-4 cloves of garlic, minced
2 yellow summer squash, sliced into half moons
2 zucchini, sliced into half moons
1 1/2 cups corn kernels, fresh or thawed frozen
2 green chilies, roasted, peeled, seeded, and sliced thin or 1 can of mild whole green chilies, sliced thin
1 large ripe tomato, large diced
4 green onions or scallions, green and whites, chopped
1 bunch cilantro, chopped
1/2 cup Mexican crema, sour cream, fermented pima cream, or alternative nut or seed cream
1/2 teaspoon sea salt or Herbamare, more to taste

1
Heat 1/2 the oil in a large, deep saute pan. Saute the onion with a pinch of sea salt for about 3-5 minutes over medium to medium-high heat, until translucent but not browned.
2
Add the garlic and saute 1 minute longer.
3
Add the yellow squash and zucchini and saute for about 5-6 minutes longer, until squash begins to soften.
4
Add the remaining oil with the corn, green onion/scallions, and chilies, saute 2-3 minutes.
5
Reduce heat to medium low. Stir in the tomatoes, cilantro, and crema, and slowly heat through, about 3- 5 minutes. Season with sea salt.
6
Serve hot or warm. I like it with a squeeze of lime juice or/and some fresh salsa, and wrapped in fresh corn tortillas. I also found it delightful and fresh tasting the next day, cold... right out of the 'fridge.

341

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onion, sliced into half moons, 2-4 cloves of garlic, minced, 2 yellow summer squash, sliced into half moons, and more.

Yes, Low Desert Calabacitas 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.

Low Desert Calabacitas

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