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  Chopped zucchini 3 1⁄2 Cup (56 tbs) (3 Medium Ones)
  Fresh corn/One 10 ounce package frozen whole kernel corn 2 Cup (32 tbs)
  Sliced green onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil 1 Tablespoon
  Tomatoes 2 Medium, peeled, seeded, and chopped
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Shredded cheddar cheese 4 Ounce (1 Cup)

Place zucchini and corn in a steamer basket; place over, but not touching, boiling water.
Cover and reduce heat.
Steam for 15 minutes.
Meanwhile, in a small saucepan cook the green onions and garlic in hot oil till tender but not brown.
In a 2 quart casserole combine cooked vegetables, tomatoes, oregano, and thyme.
Bake, covered, in a 350° oven about 15 minutes or till heated through, stirring once.
Stir in the cheeses just before serving.
Serve with Chili Colorado as a filling for tacos or burritos.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1470 Calories from Fat 788

% Daily Value*

Total Fat 90 g137.8%

Saturated Fat 47.5 g237.4%

Trans Fat 0 g

Cholesterol 221.5 mg73.8%

Sodium 1608.3 mg67%

Total Carbohydrates 112 g37.3%

Dietary Fiber 26.1 g104.3%

Sugars 29.5 g

Protein 72 g143.1%

Vitamin A 286% Vitamin C 369.2%

Calcium 192.8% Iron 66.8%

*Based on a 2000 Calorie diet

Calabacita Filling Recipe