Low Carb Calabacitas

This recipe is for you if you are getting tired of zucchini on a Keto or Low Carb diet. A spicy and tart sauce is made from first sauteing olive oil, garlic, onions, and diced jalapenos. To that mixture, sliced poblanos and cherry tomatoes are added and cooked until the tomatoes release their juices. Then zucchini slices are tossed into the mix, and everything is seasoned with plenty of salt. Once cooked, the Keto side dish is seasoned with freshly squeezed lime juice to brighten all the flavors. The final dish is sprinkled with cotija for an extra salty bite.

Is this dish spicy?

Yes, this dish is spicy! To take it down in heat-level consider removing the jalapeno and using ½ the amount of the poblano the recipe calls.

Can I make this dish non-dairy?

Yes! Simply omit the cheese.

Can I use yellow squash?

Yes, feel free to substitute some or all of the zucchini squash with yellow summer squash.

Serving suggestions

Serve Low Carb Calabacitas with Keto Mexican Ground Beef Skillet:

https://www.carbmanager.com/recipe-detail/ug:2bf2acb3-25f8-4cd9-4c98-06c6514c160f/keto-mexican-ground-beef-skillet.

Net Carbs

6.7 g
Fiber

2.5 g
Total Carbs

9.4 g
Protein

2.4 g
Fats

7.7 g

108 cals

Quantity

Serving Size

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Extra virgin olive oil

2 tbsp
Onion

1 small
Garlic

2 clove
Jalapeno peppers, raw

0.5 regular - approx 2" long
Coarse Kosher Salt

0.25 tsp
Tomato raw (includes cherry, grape, roma)

2 cup
Coarse Kosher Salt

0.25 tsp
Poblano Peppers, raw

1 pepper
Coarse Kosher Salt

0.25 tsp
Zucchini

2 medium
Coarse Kosher Salt

0.25 tsp
Lime

0.5 each - 2" diameter
Queso Cotija Cheese

2 tsp

Step 1

Heat a large pan over medium-high heat until hot, add the olive oil and swirl the pan. Add in diced white onion, minced garlic cloves, and diced jalapenos (decide to remove the seeds if you want a milder dish). Season this with ¼ tsp salt.
Step 2

Next, add halved tomatoes and another ¼ tsp salt. Add ¼ cup water and allow the tomatoes to cook down.
Step 3

Add sliced poblano peppers (cut each side off the poblanos and then cut each side into strips). Cut each strip of poblano in half to make it shorter. Add another ¼ tsp salt.
Step 4

Finally, add in sliced zucchini that has been cut in half lengthwise and then crosswise into ½” slices. They should look like half-moons. Season the dish with ½ tsp salt and the juice of half a lime—taste adding more salt and lime juice as desired. Once the dish is at the table, sprinkle it with cotija cheese.