The Vegan Calabacitas con Queso is a delicious dish. Prepare this recipe in twenty-five minutes. The calories for this recipe are 180 kcal per serving. Serve your Vegan Calabacitas con Queso for occasions, parties, events, gatherings, family dinners, guest lunches, or a meal for yourself. Also, you may pair this dish with corn tortillas, Mexican rice, black beans, flour tortillas, avocado slices, or maybe a fresh salad. You can easily prepare this dish because the instructions are simple. Here, we will use zucchini, corn kernels, onion, garlic cloves, tomato, vegan shredded cheese, oil, salt, and pepper. You can chill this dish for only 3 days.
STATS:
- Preparation duration: 10 minutes
- Calories: 180 kcal
- Servings: 3
- Course: Main or side
- Total duration: 25 minutes
- Cuisine: Mexican
- Diet: Vegan
- Serving size: 1 bowl
- Cooking time: 15 minutes
EQUIPMENT:
- Chopping board
- Spatula
- Large skillet
- Knife
INGREDIENTS:
- Salt
- 2 diced zucchini
- 1 cup corn kernels
- Half a chopped onion
- 2 cloves of minced garlic
- 1 diced tomato
- One cup of vegan shredded cheese
- 1 tbsp oil
- Pepper
INGREDIENT NOTES:
ZUCCHINI:
- Here, we will use zucchini because it is the basic ingredient for our recipe. Also, it will become flavorful after cooking with other ingredients. An alternative for this can be yellow squash.
CORN KERNELS:
- Your recipe will become a little crunchy from adding them. Also, these will make your dish sweeter. You can add frozen corn if you need another idea. Also, a substitute for this can be peas.
ONION:
- Use a yellow onion for a good flavor in your recipe. It will also make the taste of your dish savory, or you may add a red onion for substitution.
GARLIC:
- Adding garlic to your dish improves its savory flavor. You will also get a good smell from using this ingredient. Using garlic powder can be another choice for you as well.
TOMATO:
- Tomato will include a fresh feeling in your recipe, and you will also feel some tanginess. Canned tomatoes are an alternative option for you as well.
VEGAN SHREDDED CHEESE:
- Adding cheese to your dish will make it creamy. This cheese will melt and give you a cheese taste. Use the vegan cheese in this recipe, or you may add a cashew-based sauce for another idea.
OIL:
- We need oil in this dish for cooking the vegetables. Oil will also improve the taste of the vegetables in your recipe. Another idea for this can be any neutral oil as well.
PEPPER AND SALT:
- You need to utilize salt & pepper to boost the flavor. You can add them the way you prefer.
INSTRUCTIONS:
- Use your skillet to warm the oil over medium heat.
- Add chopped onion to it so they cook and gets softer.
- Next, add garlic to the skillet so it cooks for 30 seconds.
- Now you will add zucchini to cook for 7 minutes to make it soft.
- Also, add in tomato and corn to mix & cook for 5 more minutes.
- Then mix in pepper and salt, and also include vegan shredded cheese so it melts.
- Cook all these for 3 minutes, and then your recipe is complete.
SERVING SUGGESTIONS:
MAIN:
- Corn tortillas
- Mexican rice
- Black beans
- Cilantro lime rice
TIPS:
- You don’t need to cook the zucchini for too long because it can get very soft.
- Also, you can include some chili flakes if you like spice in your meal.
- You need to mix the dish carefully after adding cheese so it melts nicely.
STORAGE INFORMATION:
FRIDGE:
- Add your dish to a vessel & stock it for 3 days.
FREEZER:
- Place your dish in the freezer for a month only.
FAQs:
Can we add frozen zucchini to this dish?
- You can include frozen zucchini after draining it properly.
Should I eliminate cheese from my recipe?
- You can skip vegan cheese, but your dish will not become creamy.
Will this dish become too spicy for me?
- No, the spice in your recipe is mild for you.
NUTRITIONAL INFORMATION:
Total carbs: 15 g
Vitamin A: 900 IU
Calories: 180 kcal
Iron: 1.2 mg
Protein: 6 grams
Fiber: 3 g
Potassium: 420 mg
Fat: 9 g
Calcium: 120 milligrams
Net carbs: 12 grams
Sodium: 220 milligrams
