This recipe makes a delicious side dish of zucchini, bell pepper, onion, and corn that is delicately pan-fried in olive oil and butter and topped with Monterey Jack cheese.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ green bell pepper, diced
- 1 small sweet onion, diced
- 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅓ cup half and half
- 1 cup corn kernels
- ½ cup shredded Monterey Jack cheese
Instructions
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 172 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious, my husband and I ate it all along with grilled chicken thighs. The only changes I made was using plain yogurt thinned with water instead of the half and half and adding a few diced jalapeño rings for some heat. Oh yes. . .added chopped cilantro to the mix as recommended by Another poster.
Hubby really liked it; I prefer a bit more flavor. I will make it again, adding a full tsp of cumin. I did sub sour cream for the half ‘n half, per other reviews.
Followed all steps except two. As other reviewers have mentioned the seasoning recommended is insufficient for the volume of the recipe. Instead of bell pepper I used roasted diced green chiles and swapped the salt and pepper for a teaspoon of chipotle seasoning mix, that has salt in it. I also may have had a more generous hand with the cheese.
This recipe is a a tasty way to use up large quantities of zukes and bell peppers. I tell people about it all the time as I offload my surplus veggies on them. I skip the half-and-half and butter for my health’s sake.
I’ve had calabacitas both with and without cheese sauce, and although it’s good either way, the cheese sauce version is nice when the protein is simple (like a grilled chicken breast). This recipe was easy to make and pretty tasty but a little on the bland side. I added some chili powder at the end to liven it up then it was delicious. I will make this again and again.
an all time favorite. Super easy and healthy. we put chicken in ours.
I always fry in bacon grease with chopped onion and minced garlic. Chop zucchini in circles unless I have fresh sweet corn I will use canned sweet corn drained. I fry for about 10-15 minutes stirring occasionally until golden brown. Sprinkle with salt and pepper and enjoy.
This was so comforting and delicious. I was a little unsure about the half and half, but after eating it I realized it really makes the dish wonderful. If you are watchful with the amount of cheese, it is pretty healthy too. Serve it with some Mexican rice and you will have great easy weeknight dinner.
This was such an interesting recipe that I prepared it exactly as written – and wasn’t strongly moved one way or the other. I don’t often assign the overused word “bland” to a dish but in this case it is appropriate. While this dish doesn’t offend the taste buds, it certainly doesn’t excite them either.
I make this for big parties all the time, always gone by the end. I add green chili, and just slightly sautée the zucchini, squash, red onions and bell peppers in olive oil. I add the steamed corn, cheese, cream, salt pepper, garlic powder and mix in large casserole dish. Top with cheese and bake for 30 min at about 325 or so.
These are delicious, just like in the resturant.
We’ll be having this for dinner often during zucchini season. I did leave out the salt as we need to have low sodium.
Delicious dish. I added some summer squash & ro-tel. No half and half. Oh, it was so good! I also put cotija cheese on top, instead of monterey jack. Muy Bueno!
Maybe it’s a southwest thing? I don’t understand all the comments about “never heard of adding 1/2 & 1/2 or any kind of milk to calabacitas.” It is the only way I’ve ever had it. I like that it makes it creamy. I also mix in my cheese, rather than just letting it melt on top.
Added chicken and celery to this dish and it was wonderful!! Great recipe!!
This was good, I have a vegetable garden for the first time this year and enjoy using zucchinis from it. I used chicken broth as opposed to cream, that was what I had on hand and also omitted the butter. I also didn’t have Jack cheese, so used a grated cheese mix I always have. It was good, will likely make it again but might also try other Calabacitas recipes on the site.
Great way to use zucchini. I didn’t add the half and half. I have added a minced jalapeno or two, and once I roasted a bunch of jalapenos, diced them up, and added them. When mixed with the other veggies, it isn’t too hot at all.
Great way to use zucchini. I didn’t add the half and half. I have added a minced jalapeno or two, and once I roasted a bunch of jalapenos, diced them up, and added them. When mixed with the other veggies, it isn’t too hot at all.
For a dish with a lot of vegetables this was decadent! Loved it. Added in a lonely red potato.
This recipe turned out so good! You will need to be careful not to overcook the zucchini. First I sautéed the onions, garlic and green pepper with olive oil (I didn’t use any butter), then I added the zucchini and cooked probably for 2 minutes, added corn, salt and pepper and cooked for an additional 2 minutes. I didn’t add any half and half because I don’t think it would go in this dish at all. Once cooked, I transferred to a plate and sprinkled cheese on. Thanks A.P. Newman this is a keeper!
Fantastic! Love, LOVE it!! I didn’t add the half & half either-I can’t imagine what it adds to this dish. Maybe I’ll experiment next time but we absolutely loved it without this time around! It does make a lot-we’ll be eating it for a few days! Thank you!