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Mexican Zucchini Succotash (Calabacitas)

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It’s that time of year when squash is taking over our gardens, kitchens and every other available corner of our lives. It’s great that it’s so easy to grow, but after you’ve made 88 loaves of zucchini bread, it’s time to change things up a bit. Zucchini is a very versatile veg, so you can really put it in most any recipe and it’ll make a great addition. My friend Mary even made a zucchini cobbler for book club once and it was way yummy (it was actually sweet, not savory).

This is some of the squash that is currently hanging around in my kitchen

I have a speedy weeknight, one-pot wonder of a zucchini meal for you that the whole fam will devour. When I first started growing zucchini, my husband kept talking about something his mom used to make with zucchini, corn and cheese. He called it calavacitas, but in doing some research, it looks like calabacitas and calvacitas are the same basic dish – each family just has their own way to say it. The beauty of it all is that there are many versions of the old-school dish, so we can tweak it however we want!

I also use the zucchini, corn and a little cheese, but I add a few more ingredients to make it more of a main dish. I use chicken as the protein, but you could swap that out for pork, ground beef, or shrimp – or you could leave it out and make it a vegetarian meal instead. It is really fast to throw together and it’s one of those recipes where you can sub out any ingredient you don’t have for one you do have and get dinner on the table in less than 30 minutes.

Simple one pot Mexican Succotash!

Start by dicing the chicken into bite-sized pieces. I used some chicken tenders (about 3) I had in the freezer, but you could use breasts or boneless, skinless thighs also. The meat is easier to dice if it is still about half frozen.

I buy a large package of chicken tenders when they’re on sale and then freeze smaller portions to pull out as needed.

While you’re dicing the chicken, heat a large saute pan to medium heat. When hot, add a few swirls of EVOO and let it heat up. Add 3-4 cloves of minced garlic to the pan and cook for a minute – be careful not to scorch it as burned garlic tastes really bitter.  Chop up about a quarter (or more, if you like!) of an onion and add to the garlic.

Add garlic to taste: I used 3 cloves

Now add the corn. If you have fresh corn on the cob, just slice it off the cob straight into the pan. I used two cobs in mine.

Once the corn gets a little sear on it, place the diced chicken in the pan, along with some salt and pepper. Sprinkle in about a 1/2 tsp each of cumin and Mexican oregano. Stir and simmer over medium heat.

I have a lot (a ton) of these little green peppers – we think they’re Sandias – so I chopped up a few and threw them into the pan. You could use bell peppers or whatever type of pepper you might have on hand – or just skip if you don’t.

We received a mystery pepper plant from a friend that we think is a Sandia pepper and it’s very productive, so I threw some in for some flavor.

Next, add some chopped tomatoes, and/or salsa. I had some (or about a thousand) cherry tomatoes and some fresh salsa so I added some of both. Use what you have on hand. If you think you’ll need a little more heat, throw in some red pepper flakes.

Throw in some tomatoes and/or some salsa and let it all simmer together until the chicken is fully cooked and tomatoes are softening.

Then continue by chopping the zucchini (or yellow squash) – I used about two regular sized zuccs to feed two of us. Add more for a larger group (or to use up more of your harvest).

Slice the zucchini in half, then slice each half horizontally.

Repeat with the other half until you have quarters

Chop the quarters up into about 1/2″ slices

Add the zucc to the pan and stir into the mixture. Cover and simmer for about 3-5 minutes. Watch the zucc, though, because you don’t want to let it get overcooked and mushy.

Add the chopped zucc and cover. Simmer 3-4 minutes.

At this point, your meal is complete – well, the Hubs says it’s not complete until you add the cheese! He likes a lot of cheese all mixed up and melted in the pan, but since I’m on the healthy kick, I shred a little on the side so we can each add as much or as little cheese as we like.

I had some sharp cheddar and some Monterrey Jack cheese on hand; use what you have, or skip if you prefer no cheese

Garnish with some green onions and/or cilantro and you’re ready to eat!

Can it get any simpler than that? If you have other veggies you need to use up, go ahead and throw them into the pot as well. I think some diced potatoes or some green beans would be a happy addition – and would add a little more bulk if you’re trying to stretch the meal a little further. I could also see beans – maybe pinto or black – rounding it out nicely, as well. You could also wrap it up in a corn or flour tortilla to make it more kid friendly or portable.

Mexican Zucchini Succotash

Servings: 2-3

  • 2-3 medium sized zucchini, diced
  • Diced chicken (2-3 tenders/thighs/1 large breast) – or similar quantity of pork, ground beef or shrimp
  • 1/4 onion, chopped
  • 3-4 garlic cloves, minced
  • 2 Sandia peppers (or 1/2 bell pepper), diced, seeds removed
  • 1/2 tsp cumin
  • 1/2 tsp Mexican oregano
  • Corn – 2-3 fresh cobs or 1 small can drained or 1 cup frozen
  • Tomatoes, diced (1 handful cherry or two regular) and/or 2 Tbsp salsa (optional)
  • 1/4 -1/2 cup grated cheese (optional)
  • Red pepper flakes (optional – to taste)
  • Salt and pepper + 2 Tbsp EVOO

Directions:

1. Heat a large saute pan over medium heat. Add a couple of tablespoons of EVOO to lightly coat the bottom of pan.

2. Add garlic, saute for 1 minute then add onions. Saute on medium heat, stirring occasionally.

3. Remove corn from the cob and place in pan with garlic and onions.

4. Stir cumin and oregano, along with salt and pepper into the mixture.

5. Once corn is beginning to sear, add diced chicken to the pan.

6. Let the chicken begin to brown and then stir in tomatoes and/or salsa. Let simmer until chicken is no longer pink. (If you’re using shrimp, add the tomatoes, allow to cook five minutes then add shrimp with zucchini, making sure they are cooked through (pink) before removing from heat.)

7. Add diced zucchini, cover and cook 3-5 minutes until zucchini is tender but not mushy.

8. Remove pan from heat and stir in cheese, if including it – or use as topping for individual portions. Garnish with green onions, cilantro and red pepper flakes to taste.

Notes for next time: The Hubs liked this version of his childhood favorite and endorsed the addition of the chicken. He said I made it a little spicy for him (perfect for me), so taste before adding extra heat with peppers. I will make with shrimp next time (when I’m home alone) because the Hubs is weird about shrimp mixed into other food – he likes it on the side (??). Otherwise, I might also add some beans next time.

I would love to hear your spin on this old, new again classic.

Need other zucchini recipes (who doesn’t?)? See my squash board on Pinterest.

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Author: Betsie @ Cooking Ripe!

I am a former teacher working in instructional design during the day and avidly gardening and cooking up the fresh bounty in the evenings and weekends. My husband and I are empty nesters who share our nest with our two Basset Hounds.

5 thoughts on “Mexican Zucchini Succotash (Calabacitas)

  1. ThIs looks Delish…….too bad my zucchini died this summer, we think it was too hot for too long plus we had some sort of bug. As soon As I buy some squash, I’m doing this!

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