Summer Squash with its beautiful colors of yellow and green, and delicate flavor, is a great addition to many everyday recipes, and especially tasty in many desserts!
Summer squash and zucchini seem to be extra abundant in New Mexico this year! When I start to see the colorful yellow and green veggies in all shapes and sizes mounded up at the natural markets and food stands, I immediately think of calabacitas and roasted green chile! It’s kind of a tradition here in New Mexico to turn the first squashes of the season into a traditionally Native American medley called Calabacitas and prepare for the cool fall weather.
This week, I will share several great recipes for using up the bountiful harvest that many of you have picked from your own summer gardens or picked up at the farmers market.
Calabacitas
Calabacitas is a mixture of diced yellow neck squash and green zucchini, mixed with fresh kernels of corn, garlic and onions to create a delightful and nutritious side dish. Here in New Mexico we naturally add roasted green chili to the mixture to add a unique NM flavor. Many folks from around the country may have their own version of this recipe which highlights their region. Please feel free to share your recipes with us as well!
| Calabacitas adapted from Santa Fe School of Cooking | ||
| 1 T. butter 1 T. olive oil 1 c. finely chopped onion 1 t. minced garlic 2 c. cubed yellow summer squash 2 c. cubed green zucchini squash 1/2 c. thinly sliced green onions 1 C. fresh or frozen corn kernels 1/2 c. roasted, chopped green chile, hot or mild 1 t. salt, to taste 1/2 c. seeded and diced ripe tomato 1/3 c. coarsely chopped fresh cilantroHeat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, corn and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes |
Traditional Calabacitas con Queso (with cheese)
Ingredients
- 3 large Zucchini unpeeled, chopped in small wedges
- 1 cup Corn kernels
- 1medium chopped onion
- 2 tbs olive oil
- 2 cloves minced garlic
- 5 oz evaporated milk
- 2 cups of shredded cheddar and monterey jack cheese
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Instructions for Calabacitas con Queso
1. Heat a large saucepan and add the oil. Cook the onions and minced garlic until onion is translucent.
2. Add diced zucchini and cook until zucchini is lightly tender. Stir the corn kernels and season lightly with salt and pepper.
3. Add evaporated milk to the mixture and bring to a boil. Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts. Serve hot
Zucchini Cobbler:
This recipe seems to be a great hit according to many of the folks on http://www.allrecipes.com/ . It tastes in many ways like fresh apple cobbler, except without the apples! Try it…….I think you will be pleasantly surprised!
I think the key in this one, is to use tender squash and cut back the amount of zucchini.
INGREDIENTS
6 cups peeled, chopped zucchini (sliced thinly)
- 2/3 cup lemon juice
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups all-purpose flour
- 2 cups white sugar
- 1 1/2 cups butter, chilled
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1 teaspoon ground cinnamon
DIRECTIONS
- In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
- Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Zippy Zucchini! Makes 6 servings
INGREDIENTS
- 4 zucchinis, thinly sliced
- 1 cup buttermilk baking mix
- 1/2 cup chopped onion
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 4 eggs, beaten
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9×13 inch baking pan. Bake for 30 minutes. Serve warm.
Tags: calabacitas recipes, southwestern recipes, squash, zucchini