Mexican Squash. Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes " calabacitas ", and they have a slightly sweeter flavor compared to zucchini. They're delicious paired with cheese, cream, or just served by themselves!
Appearing nearly seedless, its tasty flesh is whiter and sweeter than zucchini. Shaped somewhat like zucchini, this variety is most often larger and more oblong. Remove from the oven and discard foil. You can cook Mexican Squash using 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mexican Squash
- You need 2 Tbls of oil.
- It’s 2 of large Mexican Squash or 2 zucchini.
- It’s 1 of jalapeño.
- It’s 1/4 of of onion.
- It’s 1 of tomato.
- Prepare 1 of garlic clove.
- Prepare 1 of Chicken bouillon cube.
- It’s 1 of Tomato and Chicken Concentrate Cube.
- You need 1/4 cup of uncooked rice.
- Prepare 1/2-3/4 cup of water.
Spread salsa on top and sprinkle with remaining cheese. The word "Calabacitas" is Spanish for Squash. This saute dish is a perfect combination of yellow squash, Mexican squash, zucchini, fresh or frozen sweet corn, spicy or mild fresh Hatch chile pepers, garlic, onions and spices. These fresh ingredients work well together to create a tasty side dish for any southwestern meal.
Mexican Squash step by step
- Chop up jalapeño, onion, garlic, and tomato into small cube pieces.
- Chop tomato into small cube pieces. Also, chop chicken bouillon and tomato concentrate cubes. Set aside..
- Pour oil onto hot pan and add jalapeño, onions, and garlic (on low heat).
- Cut the squash or Zucchini into four long pieces.
- Chop squash or Zucchini into small, 1/2 inch thick pieces and add to pan.
- Increase heat to medium low, stir occasionally, and reduce heat once squash changed into a yellowish color.
- Add chopped tomato and tomato and chick bouillon cubes to pan and stir.
- Add 1/2 of water and bring to boil.
- Add 1/4 cup of rice and mix (optional, tastes great without rice, or may cook rice separately).
- Reduce heat to low, cover pan, allow rice to cook (add water in small amounts if necessary).
You'll roast your veggies in the oven and just top with fresh lime juice, cotija cheese, and cilantro. Roasting veggies is probably one of the easiest ways to cook them and I couldn't resist the Mexican toppings! This Mexican heirloom squash (also called calabacita) is firmer than other types of summer squash, but they're sweeter and more flavorful. They're usually shaped like paler green zucchinis, although sometimes they're spherical. Use them in any of your favorite zucchini recipes to give the dish a flavor boost.