{"id":12966,"date":"2026-01-07T21:04:54","date_gmt":"2026-01-07T21:04:54","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12966"},"modified":"2026-01-07T21:04:54","modified_gmt":"2026-01-07T21:04:54","slug":"joses-calabazas-con-crema-mexican-zucchini-in-cream-sauce","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/01\/07\/joses-calabazas-con-crema-mexican-zucchini-in-cream-sauce\/","title":{"rendered":"Jos\u00e9&#8217;s Calabazas con Crema (Mexican Zucchini in Cream Sauce)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Servings: 4<\/p>\n<p>Total Time: 25\u201330 minutes<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Vegetables<\/strong><\/p>\n<ul>\n<li>3 medium calabacitas or zucchini, sliced into half-moons<\/li>\n<li>1 poblano pepper, roasted, peeled, sliced (optional)<\/li>\n<li>\u00bd white onion, sliced<\/li>\n<li>1\u20132 garlic cloves, minced<\/li>\n<li>1 cup corn kernels (fresh, frozen, or canned)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Sauce<\/strong><\/p>\n<ul>\n<li>1 cup Mexican crema<\/li>\n<li>\u00bd cup whole milk (adjust as needed)<\/li>\n<li>\u00bd cup queso fresco or Monterey Jack, grated<\/li>\n<li>1 tbsp butter or oil<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>Optional: \u00bd tsp chicken bouillon<\/li>\n<li>Optional: pinch of oregano<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions<\/strong><\/p>\n<p><strong>Prepare the poblano (optional)<\/strong><\/p>\n<p>Roast over open flame or broil until skin is charred.<\/p>\n<p>Place in a covered bowl for 10 minutes.<\/p>\n<p>Peel, remove seeds, and slice into strips.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Saut\u00e9 aromatics<\/strong><\/p>\n<p>Heat butter or oil in a skillet over medium heat.<\/p>\n<p>Add onion and cook until softened.<\/p>\n<p>Add garlic and cook 30 seconds.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Add vegetables<\/strong><\/p>\n<p>Add zucchini, corn, and poblano strips.<\/p>\n<p>Season with salt and pepper.<\/p>\n<p>Cook 5\u20137 minutes, until zucchini is tender but not mushy.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Make the cream sauce<\/strong><\/p>\n<p>Lower heat.<\/p>\n<p>Stir in Mexican crema.<\/p>\n<p>Add milk gradually until sauce is smooth and silky.<\/p>\n<p>Add cheese and let it melt.<\/p>\n<p>Taste and adjust seasoning (salt, pepper, bouillon).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Simmer &amp; finish<\/strong><\/p>\n<p>Simmer on low for 3\u20135 minutes until sauce thickens and coats vegetables.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Serving Suggestions<\/strong><\/p>\n<ul>\n<li>With warm tortillas<\/li>\n<li>Over white rice<\/li>\n<li>As a side for grilled meats<\/li>\n<li>With black beans for a vegetarian plate<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Servings: 4 Total Time: 25\u201330 minutes &nbsp; Ingredients Vegetables 3 medium calabacitas or zucchini, sliced into half-moons 1 poblano pepper, roasted, peeled, sliced (optional) \u00bd white onion, sliced 1\u20132 garlic cloves, minced 1 cup corn kernels (fresh, frozen, or canned) &nbsp; Sauce 1 cup Mexican crema \u00bd cup whole milk (adjust as needed) \u00bd cup<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[292],"class_list":["post-12966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Servings: 4 Total Time: 25\u201330 minutes &nbsp; Ingredients Vegetables 3 medium calabacitas or zucchini, sliced into half-moons 1 poblano pepper, roasted, peeled, sliced (optional) \u00bd white onion, sliced 1\u20132 garlic cloves, minced 1 cup corn kernels (fresh, frozen, or canned) &nbsp; Sauce 1 cup Mexican crema \u00bd cup whole milk (adjust as needed) \u00bd cup","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12966","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12966"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12966\/revisions"}],"predecessor-version":[{"id":12967,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12966\/revisions\/12967"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12966"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12966"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}