Zucchini, poblano, and cheese casserole (Torta de calabacita) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 352) by Pati Jinich

  • poblano chiles
  • melting cheese
  • Show all ingredients...
  • Serves : 6-8 as a side dish; 4-6 as a main course

  • EYB Comments

    Can substitute all-purpose flour for rice flour; and asadero cheese, Oaxaca cheese, Monterey Jack cheese, or mozzarella cheese for melting cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for rice flour; and asadero cheese, Oaxaca cheese, Monterey Jack cheese, or mozzarella cheese for melting cheese.

  • Lsblackburn1 on February 04, 2025

    Really nice side dish for chicken mole. All that butter did make it a bit greasy, in my opinion, but still very delicious!

  • lkgrover on December 27, 2022

    Loved this zucchini casserole. Note that poblano chiles can vary in heat/spiciness--I've been surprised by a few bites. I used rice flour & Monterey Jack cheese. Agree that it has a slight corn flavor (despite not having any corn products).

  • Ishie1013 on August 15, 2022

    Amazing dish that really uses up summer zucchini’s and peppers. The zucchini is grated and makes a warm soufflé like consistency. My boyfriend doesn’t like zucchini but chowed this down. Definitely will make again.

  • mlbatt on May 24, 2022

    Made this for cookbook club - several people commented that this was their favorite dish of the day. Not likely to make this often, due to the excess of butter, but it would make a great potluck or party dish. The poblanos add a mild heat. I noticed a distinct "corn-like" flavor even though there isn't any corn in the dish - perhaps the combination of the poblano, zucchini, and butter flavors along with the slight sweetness creates that effect. It was very tasty!

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