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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 55.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.8 g

View full nutritional breakdown of Elote y Calabacitas y Tomates (Corn, Zucchini, & Tomatoes) calories by ingredient
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Elote y Calabacitas y Tomates (Corn, Zucchini, & Tomatoes)

Submitted by: JVANAM

Introduction

In many parts of Mexico this dish is served as a soup or a vegetable side dish with rice or crushed taco shells.

What I found incredable was the use of both cilantro and coriander. Both the herb and the seasoning come from the same plant.

The green cilantro leaves has a flavor that is the cross between parsley and basil. While the crushed of ground coriander seeds have a mild lemon taste. In this dish, AS CHEAP AS I AM, you DO NOT want to sub out celery leaves for cilantro. ?Was that just a moth that flew out of my wallet?
In many parts of Mexico this dish is served as a soup or a vegetable side dish with rice or crushed taco shells.

What I found incredable was the use of both cilantro and coriander. Both the herb and the seasoning come from the same plant.

The green cilantro leaves has a flavor that is the cross between parsley and basil. While the crushed of ground coriander seeds have a mild lemon taste. In this dish, AS CHEAP AS I AM, you DO NOT want to sub out celery leaves for cilantro. ?Was that just a moth that flew out of my wallet?

Number of Servings: 6

Ingredients

    1 tbsp vegetable oil (canola is OK)
    1 tbsp of a whipped oil spread (whipped yogart adds a WOW factor)
    1 Medium onion, sliced
    2 cloves garlic, minced
    2 cups fresh shucked & desliked corn (Hey, let's be honest, I use frozen from a bag)
    1 Lbs zucchini, THINLY sliced lenght wise
    2 large tomatos, peeled, seeded, & diced
    1/4 cup low-sodium vegetable broth (the box ok, I use frozen ice cube size I make while relaxing in the evening)
    1/4 tsp salt
    1/4 ground coriander seeds
    1/8 tsp cayenne pepper
    1 tbsp julianne sliced fresh cilantro

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Directions

1. Heat crock pot to medium heat and add vegetable oil. When the oil start to shimmer melt in the whipped oil spread. Add the onion and garlic to saute for about 2 minutes, or until tender.

2. EXCLUDING THE CILANTRO, add the remaining ingredients.

3. Raise the heat to medium-high and allow the mixture to simmer. When the broth come to a slight bubble, reduce the heat to low.

4. Cook, partially covered, for about 5 minutes or until zucchini are just tender. Try not to overcook.

5. Just before serving stir in the cilantro and turn off the heat.
( In my crock pot you can remove the inner pot from the heating element altogether and serve. NEAT...)

6. As chincy as it sound 3/4 cup is considered a serving size. BUT, if you serve it over cooked rice it's quite filling. The grandkids love it with toasted taco shell, BUT, remember most commerical taco shell are made with lard.

One last piece of "Ah Ha". IF there is any leftover of this dish it can be served warm "or cold!!!".

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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Member Ratings For This Recipe

  • If you hate Cilantro, as I do, thai basil is a suitable substitute. It is more minty and doesn't take over the entire meal. - 5/30/10

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  • Just what I was looking for! I used this recipe in enchiladas with green chile sauce and black beans. They were wonderful! I have some left to enjoy on its own, too. Thanks! - 8/20/09

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