Description
This calabacitas recipe is a classic Mexican dish made with fresh zucchini, corn, tomatoes, and onions, creating a simple yet flavorful meal. Whether served as a side dish or a main course, this healthy and easy-to-make recipe is packed with nutrients and bursting with authentic Mexican flavors. It’s perfect for vegetarians and can be customized with cheese or protein for extra richness.
Ingredients
Ingredients
Vegetables:
- 2 medium zucchinis, chopped
- 1 cup corn (fresh, frozen, or canned)
- 2 Roma tomatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small jalapeño or green chile, diced (optional)
Seasonings & Cooking Essentials:
- 1 tablespoon olive oil or butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin (optional for extra depth)
Optional Additions:
- ½ cup shredded cheese (queso fresco, Monterey Jack, or cheddar)
- ½ teaspoon smoked paprika (for a smoky flavor)
- Fresh cilantro for garnish
Instructions
Instructions
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Prepare the Vegetables – Chop the zucchini, onion, tomatoes, and jalapeño (if using). Mince the garlic. If using fresh corn, remove the kernels from the cob.
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Heat the Oil – In a large skillet over medium heat, add olive oil or butter and let it warm for 30 seconds.
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Sauté the Aromatics – Add the chopped onion and minced garlic. Stir and cook for 2 minutes until fragrant and slightly softened.
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Cook the Vegetables – Add the zucchini, corn, and jalapeño. Stir occasionally and let cook for about 5-7 minutes until the zucchini is tender but not mushy.
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Add the Tomatoes and Seasonings – Stir in the diced tomatoes, salt, pepper, and cumin. Let everything simmer for another 3 minutes until the tomatoes soften.
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Melt the Cheese (Optional) – If using cheese, sprinkle it over the dish, cover the pan, and let it melt for 1-2 minutes.
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Serve and Garnish – Remove from heat and garnish with fresh cilantro. Serve warm as a side dish or main course.
Notes
- For a spicier version: Add extra jalapeños or use roasted Hatch green chiles.
- For a creamier dish: Stir in a spoonful of sour cream or heavy cream before serving.
- To make it vegan: Skip the cheese and use vegan butter or olive oil.
- Great for leftovers: Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican zucchini dish, sautéed squash recipe, zucchini and corn recipe, New Mexican calabacitas, vegetable side dish, healthy dinner ideas, vegetarian meals.