One of the family dishes that has quickly become my comfort food is Calabacitas con Queso or Zucchini with Cheese. My grandmother used to make this for us when I was little and my Mom recently had the idea of cooking it for us again. I had never thought of it as a comfort food since it’s made with all vegetables. But now that the days have become rainy and chilly, I discovered just what a warm bowl of calabacitas can do.



  • 1 Tablespoon Vegetable Oil (15ml)
  • 4 Zucchini, Chopped into 1 inch pieces
  • 1 Garlic Clove, Minced
  • 1/2 Large White Onion, Chopped
  • 1 Medium Size Tomato, Chopped
  • 15 Oz. Cooked Corn (Whole Kernel) (425g)
  • 2 Cups Muenster Cheese, Shredded (224g)
  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped zucchini, cover and cook stirring occasionally for 3 to 5 minutes. Add the garlic and onion. Stir together until well combined and continue to cook for 2 to 3 minutes. Add the tomato and corn, stir until combined. Cover and cook until the zucchini and tomatoes are soft.
  2. Turn off heat. Then stir in the shredded cheese, letting it melt.

| Makes about 6 servings.



Calabacitas con Queso


How to Make Calabacitas con Queso | Zucchini with Cheese Recipe

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