Recipe: Calabacitas

Fall is almost upon us here in Austin – and I found plenty of yummy, comfort food inspiration in the latest Penzey’s catalog. I cheated a bit with this one – but it was still delightful! Ryan and I felt like there needed to be some sort of foundation – like a pasta or grain… Let us know what you think!

Calabacitasapprox. $1.10 per serving


1 tablespoon Olive Oil

1 medium yellow onion, sliced into thin rings (I used about 1/4 of an onion)

Sea salt, to taste

1/2 tsp ground cumin

2 zucchinis, sliced into discs

2 yellow squashes, sliced into dices

1 carrot, sliced into discs

One 15 oz. can of roasted tomatoes

One 4 oz. can of diced green chiles

Garlic, to taste

2 cups shredded Mozzarella


Prep all your veggies, pour olive oil into a large casserole dish. Preheat the oven to 325 degrees Fahrenheit. Layer the veggies and spices into the casserole. Bake for about 40 minutes – veggies should be crunchy but not overdone. During the last five minutes of baking, add the cheese to the top.





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