Preheat oven to 350 degrees.
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4" chunks. Set aside.
Saute chopped onion, garlic, salt, pepper and cumin in olive oil until onions are just threatening to brown. Add squash and zucchini and cook for another 4-5 minutes. Squash and zucchini should be al dente (or still firm).
Add corn and green chili and cook for another minute.
Move to a 1 quart casserole dish and mix in queso fresco.
To with Cotija cheese.
Bake uncovered for 35 minutes.
Serve with warm corn tortillas. You could also prepare grilled or sauteed fajita beef or chicken strips to serve on top of the Calabacitas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 25.4mg||1 %|
|Potassium 360.3mg||9 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 22.2g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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