In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 tsp salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and ...

To assemble the enchiladas, start by pouring about 1/2 cup of salsa verde to the bottom of a 13x9-inch baking dish (this size can vary!). If the tortillas you have aren’t very pliable, no biggie.

Enjoy a comforting and authentic Mexican side dish with this Calabacitas Cremosas con Queso recipe—creamy zucchini and sweet corn simmered with onions, garlic, and melty cheese. This easy ...

Place zucchini, corn, poblano, and jalapeño over hot grill (or in hot grill pan or on sheet pan in oven), turning every so often, until lightly charred and just tender, 10 to 12 minutes ...

Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes.

Oil your grill. Grill your mushrooms and zucchini until tender but not falling apart, about 5 minutes for zucchini a little longer for mushrooms. Put the scallions on the grill, just for a moment ...

1 tablespoon lemon juice 1 ½ tablespoons olive oil 1 clove garlic, peeled and minced 2 teaspoons minced fresh basil ½ teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon dried thyme ½ ...

If you love Mexican home cooking, you’ll want to try these Calabacitas Cremosas con Queso! This creamy zucchini and corn dish is rich, cheesy, and packed with flavor. It’s an easy recipe that ...