spring hill ranch's stuffed calabacita

Name: Spring Hill Ranch's Stuffed Calabacita
Prep time: 30 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: - meat options:; - 6 slices bacon, chopped fine; or; - 12 ounces bulk bratwurst; or; - 12 ounces bulk italian sausage, hot or mild; 6 medium calabacitas (or zucchini or yellow summer squash); 2 tablespoon(s) sour cream; 1 1/2 teaspoon(s) italian seasoning; 1/2 teaspoon(s) curry powder; 2 medium roma tomatoes, seeded and diced; 1 cup(s) freshly fine-grated parmesan or romano cheese; 1 tablespoon(s) salted butter; 1 large yellow or white onion, diced; 1/2 teaspoon(s) kosher salt; 1 tablespoon(s) freshly coarse ground black pepper

46 Pinches 4 Photos

Wiley P

Sierra Vista, AZ

Updated on Aug 10, 2014

Calabacita is a Mexican squash similar to the zucchini. I like using them in stir-frys and salads and even just roasted and buttered. Here at the ranch, though, our favorite way to have them is stuffed! Of course you can use this recipe with zucchini or even yellow summer squash. Whichever you choose, you'll find these a welcome side dish or even a wonderfully light main course.

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 4 as a main course; 6-12 as a side dish

Ingredients

- meat options:
- 6 slices bacon, chopped fine; or
- 12 ounces bulk bratwurst; or
- 12 ounces bulk italian sausage, hot or mild
6 medium calabacitas (or zucchini or yellow summer squash)
2 tablespoons sour cream
1 1/2 teaspoons italian seasoning
1/2 teaspoon curry powder
2 medium roma tomatoes, seeded and diced
1 cup freshly fine-grated parmesan or romano cheese
1 tablespoon salted butter
1 large yellow or white onion, diced
1/2 teaspoon kosher salt
1 tablespoon freshly coarse ground black pepper

How To Make spring hill ranch's stuffed calabacita

Step 1

Adjust an oven rack to the center position and preheat the oven to 375°. Lightly grease a 9"x13" baking dish.

Step 2

Fry and drain the meat. Set it aside.
Step 3

Wash the calabacitas and pat them dry. Leaving the stem ends on, slice them in half lengthwise. Using a melon baller or small scoop, remove most of the innards, leaving 1/8-1/4" of it in place. Set the skins aside.
Step 4

Chop the scooped-out calabacita innards into a 1/4" chop and place it in a medium mixing bowl. Stir in the sour cream, Italian seasoning, curry powder, diced tomato and parmesan cheese. Set the bowl aside.
Step 5

In a medium skillet over medium high heat, melt the butter. When the sizzling stops, sauté the onion until it is soft and translucent. Stir in the salt Remove the pan from the heat and stir in the chopped calabacita mixture and drained meat. Divide the mixture into the calabacita halves, placing them into your prepared baking dish. Top them with and coarse ground pepper.
Step 6

Bake the calabacitas uncovered until the tops have begun to brown, 30-35 minutes. It's okay of you want to add some additional parmesan cheese before serving.
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