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Calabacitas

chef.austin's picture
Ingredients
  Zucchini 2 Medium
  Canned stewed tomatoes 16 Ounce (1 Can With Juice)
  Onion 1 Small, chopped
  Cooked whole kernel corn 1 Cup (16 tbs)
  Roasted green chilis 4 Ounce, chopped
  Dried oregano 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1.Chop zucchini in pieces of 3/4 inches.

MAKING
2.In a slow cooker, put stewed tomatoes, onion, corn, green chilies. Oregano, sugar and chopped zucchini.
3.Cover the cooker and cook the ingredients on HIGH heat for 2-3 hrs.
4.Once zucchini is cooked, remove the cooker from the heat.

SERVING
5.Serve hot in a dish seasoned with salt and pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes

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4.158335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 439 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4616 mg192.3%

Total Carbohydrates 88 g29.4%

Dietary Fiber 13.6 g54.5%

Sugars 31.9 g

Protein 19 g37.7%

Vitamin A 489.1% Vitamin C 194.1%

Calcium 31.4% Iron 54%

*Based on a 2000 Calorie diet

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Calabacitas Recipe