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Calabacitas

May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.7 (41 votes)

Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.



READER'S COMMENT:
"Added a little soy-rizo and some smoked chipotle powder, with a little black beans. Spiced it up!! "
Calabacitas Recipe

7 Reviews for Calabacitas

07/12/2013
Anonymous
"You Can Make This For Me ANYtime!"

I was looking for a recipe to use yellow squash and zucchini from this week's CSA and a friend shared this link. I didn't have a pepper so I used garlic--which is actually what my friend uses all the time instead of the pepper--and added some spices. I also threw in a handful of Trader's Joe's roasted corn per a suggestion elsewhere in these comments. My husband came home in a bit of a mood with a headache and by the time he finished this he was smiling!

Comments
01/02/2012
Anonymous

My family and I loved this recipe! I took heed of the other reviews concerning blandness, so I added a garlic clove and threw some corn in at the end. Yum oh on this veggie side dish!

Comments
08/13/2010
Anonymous

Added a little soy-rizo and some smoked chipotle powder, with a little black beans. Spiced it up!!

Comments
06/29/2010
Anonymous

This was a quick, easy dish to serve with a SW entree, a welcome change from the usual beans or rice. I served it with a flavorful chorizo-shrimp-rice stuffed pepper and a black bean salad with a tangy lime vinaigrette, so having a lightly seasoned side dish as well complimented the meal. I thought salt, black pepper, and cilantro were all that it really needed -- nice and fresh.

Comments
04/19/2010
Anonymous

This dish was just ok for me. It did make a nice side to compliment more flavorful foods though, as the flavor didn't over-power anything, but it was a little bland.

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