mexican zucchini or yellow neck squash, calabasitas guisadas

Name: Mexican Zucchini or Yellow Neck Squash, Calabasitas Guisadas
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 4/5 small calabasitas or young zucchini or yellow squash, diced in small pieces; 1 large sweet onion diced; 1/2 large cubanelle pepper diced or sweet pepper; 1 large serrano pepper seeded and diced fine; 1/2 cup(s) fresh cilantro diced; 4 clove(s) fresh garlic smashed or put through a garlic press; 1/4 cup(s) or a tad more olive oil; 1 can(s) 14.5 ounce diced tomatos; 1/4 cup(s) red table wine; 1/2 teaspoon(s) oregano, dried or epazote if available; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground black pepper; 1/4 teaspoon(s) garlic powder

(1 RATING)

102 Pinches 1 Photo

Juliann Esquivel

Florida City, FL

Updated on Aug 31, 2010

We eat a lot of veggies at our house and a favorite is tender young squash, if you can't get Mexican calabasitas you can buy tender small zucchinis or small yellow squash. They are just as good and delicious. This can be a meatles dish or you can add meat if you like I someitmes use little pieces of pork sauteed. Either way it is so good. Enjoy

Rate

prep time 15 Min

cook time 35 Min

method ---

yield 4 /6

Ingredients

4/5 small calabasitas or young zucchini or yellow squash, diced in small pieces
1 large sweet onion diced
1/2 large cubanelle pepper diced or sweet pepper
1 large serrano pepper seeded and diced fine
1/2 cup fresh cilantro diced
4 cloves fresh garlic smashed or put through a garlic press
1/4 cup or a tad more olive oil
1 can 14.5 ounce diced tomatos
1/4 cup red table wine
1/2 teaspoon oregano, dried or epazote if available
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

How To Make mexican zucchini or yellow neck squash, calabasitas guisadas

Step 1

Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.

Step 2

Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
Step 3

I have only used one serrano but you may add more if you like your calabasitas a little hotter.
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