{"id":13145,"date":"2026-02-11T17:31:16","date_gmt":"2026-02-11T17:31:16","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=13145"},"modified":"2026-02-11T17:31:39","modified_gmt":"2026-02-11T17:31:39","slug":"joses-calabacitas-con-crema-mexican-zucchini-in-cream","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/02\/11\/joses-calabacitas-con-crema-mexican-zucchini-in-cream\/","title":{"rendered":"Jos\u00e9&#8217;s Calabacitas con Crema (Mexican Zucchini in Cream)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12085 size-medium alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Serves: 4\u20136<\/p>\n<p>Time: 25 minutes<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>2 tablespoons oil or butter<\/li>\n<li>\u00bd medium onion, diced<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>3\u20134 Mexican squash (or zucchini), sliced or diced<\/li>\n<li>1 cup corn (fresh, frozen, or canned)<\/li>\n<li>1\u20132 Roma tomatoes, diced<\/li>\n<li>1\u20132 jalape\u00f1os or serranos, diced (optional for heat)<\/li>\n<li>\u00bd cup Mexican crema (or sour cream)<\/li>\n<li>\u00bc cup milk (to thin, as needed)<\/li>\n<li>\u00bd\u20131 cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>Optional: cilantro for garnish<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Saut\u00e9 aromatics<\/li>\n<\/ol>\n<p>Heat oil in a large skillet over medium. Add onion and cook until soft. Add garlic and cook 30 seconds.<\/p>\n<ol start=\"2\">\n<li>Add vegetables<\/li>\n<\/ol>\n<p>Stir in zucchini, corn, tomatoes, and peppers. Season with salt and pepper.<\/p>\n<p>Cook 8\u201310 minutes until zucchini is tender but not mushy.<\/p>\n<ol start=\"3\">\n<li>Add crema mixture<\/li>\n<\/ol>\n<p>In a small bowl, mix crema with a splash of milk to loosen it.<\/p>\n<p>Pour into the skillet and stir gently to coat the vegetables.<\/p>\n<ol start=\"4\">\n<li>Melt the cheese<\/li>\n<\/ol>\n<p>Add shredded cheese and stir until melted and creamy.<\/p>\n<p>Adjust thickness with a little more milk if needed.<\/p>\n<ol start=\"5\">\n<li>Taste and finish<\/li>\n<\/ol>\n<p>Add salt and pepper to taste.<\/p>\n<p>Garnish with cilantro if desired.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 4\u20136 Time: 25 minutes Ingredients 2 tablespoons oil or butter \u00bd medium onion, diced 2 cloves garlic, minced 3\u20134 Mexican squash (or zucchini), sliced or diced 1 cup corn (fresh, frozen, or canned) 1\u20132 Roma tomatoes, diced 1\u20132 jalape\u00f1os or serranos, diced (optional for heat) \u00bd cup Mexican crema (or sour cream) \u00bc 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":[298],"class_list":["post-13145","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":"Serves: 4\u20136 Time: 25 minutes Ingredients 2 tablespoons oil or butter \u00bd medium onion, diced 2 cloves garlic, minced 3\u20134 Mexican squash (or zucchini), sliced or diced 1 cup corn (fresh, frozen, or canned) 1\u20132 Roma tomatoes, diced 1\u20132 jalape\u00f1os or serranos, diced (optional for heat) \u00bd cup Mexican crema (or sour cream) \u00bc cup","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13145","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=13145"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13145\/revisions"}],"predecessor-version":[{"id":13146,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13145\/revisions\/13146"}],"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=13145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=13145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=13145"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=13145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}