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Calabacitas 1

 

Eight years ago after the birth of my middle child, Cameron, a dear friend dropped off a casserole to help make our days a little easier with a toddler and a newborn.   I was not the hugest fan of squash at the time, but this casserole, which is mostly comprised of zucchini and yellow squash turned all of that around for me.  The garlic, onion and spice (this recipe can pack some heat) added some much needed flavor to the zucchini and squash, in my opinion. 

 

 

 

Calabacitas Casserole with Polenta and Cheese
Serves 6
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
462 calories
81 g
17 g
12 g
14 g
4 g
298 g
323 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
298g
Servings
6
Amount Per Serving
Calories 462
Calories from Fat 100
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 17mg
6%
Sodium 323mg
13%
Total Carbohydrates 81g
27%
Dietary Fiber 9g
37%
Sugars 7g
Protein 14g
Vitamin A
21%
Vitamin C
43%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp extra-virgin olive oil
  2. 2 cups corn kernels, defrosted
  3. 4 cloves garlic, smashed
  4. 2 jalapenos, seeded and chopped
  5. 2 small to medium zucchini, diced
  6. 1 small to medium yellow squash, diced
  7. 1 large yellow onion, chopped
  8. 1 (14oz.) can stewed tomatoes
  9. 2 tsp chili powder
  10. salt and pepper
  11. 1 (16oz.) tube prepared polenta
  12. 1 cup shredded Monterey Jack cheese
  13. 3 scallions, chopped (optional)
  14. 2 tbsp cilantro or flat-leaf parsley, chopped (optional)
Instructions
  1. Preheat oven to 475.
  2. Heat EVOO (Extra-virgin olive oil) in large skillet over medium high heat.
  3. Add garlic and chilies and saute for 1-2 minutes.
  4. Add corn and saute for 2 minutes.
  5. Add zucchini, yellow squash and onion and salt and pepper to taste.
  6. Add chili powder and cook for 7-8 minutes.
  7. Add stewed tomatoes and heat through.
  8. Transfer to baking dish.
  9. Cut tube of polenta into 1/2" slices lengthwise.
  10. Lay polenta slices atop casserole and sprinkle with cheese.
  11. Heat in oven until polenta is warm and cheese is melted, about 8-10 minutes.
  12. Garnish with scallions and cilantro or parsley (optional).
Notes
  1. Use organic, local veggies and organic cheese, when possible.
  2. Substituting homemade chili powder and polenta are encouraged, but will add prep time.
beta
calories
462
fat
12g
protein
14g
carbs
81g
more
Adapted from www.foodnetwork.com
Spunky Avocado http://spunkyavocado.com/

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