Mexican Squash with Cheese

Name: Mexican Squash with Cheese (Calabacitas con Queso)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 11 ounces (310 g) plum tomatoes (about 3 tomatoes), chopped; 11 ounces (310 g) plum tomatoes (about 3 tomatoes), chopped; 1 small clove garlic, chopped; ¼ cup (60 ml) water; 1 tablespoon (15 ml) vegetable or olive oil; 1 tablespoon (15 ml) vegetable or olive oil; 1 tablespoon (15 g) butter; ¼ cup (30 g) chopped white onion; 2 sprigs fresh cilantro (optional); 13 ounces (370 g) Mexican squash (about 2 medium squash) or zucchini, diced; 13 ounces (370 g) Mexican squash (about 2 medium squash) or zucchini, diced; 13 ounces (370 g) Mexican squash (about 2 medium squash) or zucchini, diced; Salt, to taste; 7 ounces (200 g) panela cheese, cut into ⅔-inch (1.5 cm) cubes

Calabacitas con Queso

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

This dish can be used as a side dish and as a main course for those days when you want to have a meatless meal, by using this as a filling for tacos made with warm corn tortillas. Mexican squash has a slightly sweeter flavor compared to zucchini, and is delicious paired with cheese or cream, or just served by themselves, steamed and topped with a dab of butter.

Ingredients

Americas
Mexico
Side dish
Gluten-free
Vegetarian

Ingredients

Method