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Calabacitas Casserole with Polenta and Cheese Recipe

Calabacitas Casserole with Polenta and Cheese

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Veggies, Mexican Style

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 1-10 of 57

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  • on November 26, 2011

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    This is one of my favorite recipes EVER. It's easy, affordable and delicious! I like serving it with a dollop of sour cream and diced avocado or guacamole on top. Tasty!

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  • on November 15, 2011

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    Did not have frozen corn. Used a can of Trader Joe's can corn. Used Ancho Chile powder, cumin and Penzeys southwest seasoning, drained the stewed tomatoes. We had it for breakfast the next morning with a fried egg on top and salsa bravo. A keeper.

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  • on October 11, 2011

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    Have been making this for years, since the first time it aired. It is perfect for a vegetarian dinner with a salad and for a potluck dish.I serve it for meat eaters and they don't miss any meat for the meal as this is hearty and so substantial. I double the chili powder as we like spicy. You don't need to use yellow zucchini as green is just fine as is the Mexican Calabacitas,which means zucchini. I always double the recipe and use a large glass baking dish as it is so delicious we tend to eat a lot and you can freeze it if you make it in two containers for another meal. Adding meat as someone suggested to us, would ruin it. Trader Joes if you have them close as a great tube of prepared polenta.

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  • on June 21, 2011

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    I love this recipe and have made it many of times. I have found that the dish has a much better flavor on the first day if you chop all the veggies the night before and season them with Chili Powder and Pepper. Then the next day I add a little more chili poweder whil I am cooking. The veggies seem to have a much better flavor when they sit in the chili poweder over night.

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  • on February 08, 2011

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    This was my first RR recipe, and it was delicious! I'm a veghead, and this made a complete comfort food entree. I forgot the yellow squash, so substituted mushrooms. Would have eaten more if I weren't dieting, although this seems pretty lo-cal. Yummo indeed!

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  • on July 23, 2010

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    I have made this dish a couple of times now and love it. I even made this for my boyfriend who is a die hard carnivore and it met with his approval. Very tasty and substantial. Love the use of polenta for the crust. Reminds me of old fashioned "tamale pie" from my childhood.

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  • on January 22, 2010

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    Hey...I try new recipes all the time and this one was excellent. Not only was it loaded with flavor, it was low calorie and healthy too.. I know RR wouldn't have anything without flavor with her name on it. Yummo...

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  • on January 10, 2010

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    My dad and i made this for a school project and it turned out wonderful. It was simple, clean, and fast. I mean its nothing too special but it fits the bill. We did use one really hot pepper instead of a green pepper but it turned out fine. We really enjoyed making it together.

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  • on September 15, 2009

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    I tried this out when my husband suggested something vegetarian for dinner and it's almost gone already!!! This one is great and will be a keeper!!!!!

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  • on June 30, 2009

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    Living in Arizona I'm familiar with calabacitas. This version with the polenta makes it a tasty one dish meal or a great side for a barbeque. I followed another reviewer's suggestion and used a can of roasted tomatoes instead of the stewed tomatoes. The roasted tomatoes I used are with chipotle peppers which added to the flavor. No problem with a watery dish when this substitution is made and it helps the dish taste flavorful immediately, no need to wait until the next day. I also used the roasted frozen corn kernels from Trader Joe's that are "mexican style". Followed the rest of the recipe exactly and the results are delicious. Great way to effortlessly use all the zucchini that's on sale in your summer.produce section. Will surely put this one on the nightly rotation.

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