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Vallarta Supermarkets

Calabacitas con Queso (Zucchini with Cheese)

Time: 25 min
Servings: 8
By Vallarta Supermarkets

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A comforting, family-style skillet dish made with fresh zucchini, sweet corn, juicy Roma tomatoes, and melty queso panela and queso Chihuahua. Perfect as a side dish or a satisfying meatless main.

Ingredients

đź›’ Ingredients

  • 1 tablespoon canola oil

  • 1 medium yellow onion, finely chopped

  • 4 garlic cloves, minced

  • 2 cups chopped Roma tomatoes

  • 2 cups fresh or frozen corn kernels (thawed if frozen)

  • 1 tablespoon chicken bouillon powder

  • 1 tablespoon tomato bouillon powder

  • 1 cup water

  • 6 cups coarsely chopped zucchini

  • 1 package (10 ounces) queso panela, cut into 1-inch cubes

  • 1½ cups shredded queso Chihuahua

  • 2 tablespoons chopped fresh cilantro

Preparation

  1. Sauté the aromatics:
    In a large skillet, heat the canola oil over medium-high heat. Add the chopped onion and cook for about 4 minutes, stirring frequently, until tender and translucent. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

  2. Add tomatoes and corn:
    Stir in the chopped Roma tomatoes and cook for 2 minutes until softened. Add the corn, chicken bouillon powder, tomato bouillon powder, and 1 cup of water. Bring to a gentle simmer, stirring occasionally.

  3. Cook the zucchini and cheese:
    Stir in the zucchini and queso panela. Sprinkle the shredded queso Chihuahua evenly over the top. Cover the skillet and cook for about 5 minutes, or until the zucchini is tender and the cheese has melted.

  4. Finish and serve:
    Remove from heat and sprinkle with fresh cilantro before serving.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.