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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Rated as 4.6 out of 5 Stars
2

"Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood."
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Ingredients

30 m servings 97
Original recipe yields 8 servings

Directions

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  1. Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Nutrition Facts


Per Serving: 97 calories; 6.6 5.8 4.8 15 202 Full nutrition

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Reviews

Read all reviews 83
  1. 111 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zin...

Most helpful critical review

Four zucchinis is a LOT - it crowded my skillet, and there wasn't enough liquid to coat them. So, some of them came out tasting very dry and plan. Even adding too much salt didn't help to liven ...

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A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zin...

Loved, loved, loved this!! I didn't need the cheese -- I liked it as-is! I didn't use stewed tomatoes, but fresh tomatoes and added enough chicken broth to just cover the bottom of my 10-inch sk...

This simple dish is so delicious!! I followed the recipe as written except I used olive oil instead of vegetable. Such a wonderful blend of flavors from the slightly sweet stewed tomatoes to the...

I too remember this dish! If you look around many super markets now carry the small round calabacitas. You can fill them with the cheese and the "stew" the little squashes in the tomate/garlic/...

I think I accidentally cooked my zucchini a bit too long when I made this recipe, but it was still very tasty! I used one very large zucchini and about 1/4 of a mammoth zucchini...I wasn't quite...

I just made this dish for the first time this evening, and I have to say wow! I was hunting for a Mexican vegetable dish to go with my chicken enchiladas, and this definitely fit the bill! I gre...

Yum! I really, really enjoyed this. I scaled the recipe to "2", as I was the only one eating this. I didn't have stewed tomatoes, so I used a can of tomato sauce, and instead of cheddar cheese, ...

This was SO easy and delicious. Can be made without cheese to be a vegan/vegetarian friendly side dish, however the flavor isn't so bold without the cheese. Even re-heats great. Will make this a...

This was so easy and extremely good! Because of the cheese I found I didn't find a need to add any salt. Sometimes supplement two of the zucchini with two yellow squash for variety.