Cheesy Mexican Squash (Calabacitas)
Need to use up zucchini or yellow squash? This Cheesy Mexican Squash recipe is the best way to do it.
Ingredients
- 1 tablespoon butter
- 2 zucchini squash, medium, cubed
- 2 yellow squash, medium, cubed
- 1 white onion, diced
- 1 jalapeno pepper, seeded, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1/4 teaspoon cumin
- 1/8 teaspoon pepper
- 10 ounces corn kernals, canned, drained
- 1/3 cup half and half, or heavy cream
- 3/4 cup Colby jack cheese, shredded (or taco blend)
For topping:
- fresh cilantro
- cotija cheese, optional
Instructions
- Melt butter in a large non-stick skillet over medium-high heat.
- Sauté squash and onion in butter for 3-4 minutes.
- Add jalapeno pepper and garlic, then sauté for 30 seconds to 1 minute, until fragrant. Do not allow the garlic to burn.
- Add salt, pepper, corn and half and half. Stir to combine.
- Sauté on medium heat for 5-7 minutes, or until the squash can be easily pierced with a fork.
- Remove skillet from burner.
- Sprinkle cheese over the top. Cover skillet for 2-4 minutes and allow to rest until cheese melts.
- Serve warm. Optionally, sprinkle with more cheese (queso fresco is great) or cilantro!
Serving: 1, Calories: 162kcal, Carbohydrates: 14g, Protein: 7g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 421mg, Potassium: 482mg, Fiber: 3g, Sugar: 7g, Vitamin A: 579IU, Vitamin C: 28mg, Calcium: 157mg, Iron: 1mg
Did you make this recipe?Please leave a review or share a photo on Instagram.