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Frequently paired with
The best thing to pair and share with Tray of Calabacitas
Ingredients
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Vegetables
Spices and Seasonings
Cheese
Garnish
Method
Preparation
Prepare the Vegetables
Wash and chop the zucchini and yellow squash into bite-sized pieces. Dice the red bell pepper and onion. If using, dice the jalapeño, removing seeds for less heat.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and onions, sautéing until they become translucent, about 3-4 minutes.
Cook the Vegetables
Add the chopped zucchini, yellow squash, corn, red bell pepper, and jalapeño to the skillet. Stir well to combine and cook for 7-10 minutes, until the vegetables are tender.
Add Seasonings
Sprinkle in the cumin, chili powder, salt, and black pepper. Stir well to ensure all vegetables are coated with the spices.
Add Tomatoes
Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the tomatoes to soften and mix with the other vegetables.
Transfer to Baking Dish
Preheat the oven to 350°F (175°C). Transfer the vegetable mixture to a greased baking dish.
Assembly and Baking
Add Cheese
Sprinkle the shredded cheddar cheese and crumbled queso fresco evenly over the top of the vegetable mixture.
Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.