Calabacitas

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

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!! "

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6 Reviews for Calabacitas

01/02/2012

Anonymous

Recommends this recipe

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!

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08/13/2010

Anonymous

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

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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.

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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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01/18/2010

Anonymous

As written, it's pretty bland. My 10.5 month old usually loves squash and zuchinni and she wasn't even that into it. (It's not the chili. She just doesn't do bland food). I'm going to perk up the leftovers with some cumin and see if that works better.

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