This recipe is from page 30 of Fresh Food Fast. It’s another favorite from that standby cookbook. It’s light, fresh, nourishing, and yet feels like comfort food.
Category: Latin American
Calabacitas
It’s that time of year. I’m desperate for zucchini recipes to keep up with my garden’s production. Since zucchini is originally native to Central America, I wanted to try a Central American recipe for them. I found this calabacitas recipe for Mexican-style zucchini. The recipe is more of a guide than an actual exact recipe. I made it with some adjustments. I didn’t have jalapeño so I used dried chilis. I didn’t have Mexican oregano and left it out. The result was fine, but a little bland an underwhelming. I would have like it to be more tomatoey. Next time I might add some tomato paste. Also, maybe the swapped/left out ingredients made the difference.
Black Bean and Zucchini Quesadillas
This recipe from page 85 of Peter Barley’s Fresh Food Fast is a standby for me and a great way to use up a ton of zucchini from my garden. The mixture is super fast to make and can be premade, allowing for super fast dinner all week. I make a few adjustments to up the veggie factor and lower calories:
- Black Beans: The original recipe calls for 2 cans or 3.5 cups of black beans. I make the recipe from dry beans and use 4 cups cooked.
- Zucchini: The original recipe calls for 2 lbs zucchini, which should be about 4 cups pressed and shredded. I use 6 cups.
- Cheese: The original recipes calls for 12 ounces Monterrey jack cheese. I use 8 ounces.
- Tortillas: The recipe calls for flour. I use whole wheat.
My sister has transcribed the recipe on her blog the Captious Vegetarian. Here’s the link:
Black Bean Zucchini Quesadillas
Nimble Veggies 