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calabacitas

Calabacitas

The Crispy Chef
Calabacitas is a traditional Mexican dish featuring zucchini, corn, and cheese. This quick and healthy recipe is perfect as a side dish or vegetarian main, showcasing vibrant flavors and simple, wholesome ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 180 kcal

Equipment

  • Large skillet or saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon or spatula

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1 jalapeño seeded and finely chopped
  • 3 plum tomatoes
  • 1.5 lbs zucchini or summer squash chopped
  • 3/4 teaspoon salt
  • Freshly cracked black pepper to taste
  • 1 teaspoon Mexican oregano
  • 2 cups fresh or canned corn kernels
  • Cotija cheese crumbled (for garnish)
  • Fresh cilantro chopped (optional)

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add onion and garlic. Sauté for 7-10 minutes until golden brown.
  • Stir in jalapeño and cook for 2-3 minutes.
  • Preheat oven to 400°F (200°C). Roast tomatoes on a baking sheet for 20 minutes or until softened.
  • Add zucchini to the skillet. Season with salt, pepper, and Mexican oregano. Cook for 7-8 minutes until softened but firm.
  • Stir in corn kernels and cook for 5 more minutes.
  • Blend a quarter of the roasted tomatoes with the onion-garlic-jalapeño mixture to make a smoother sauce.
  • Add the sauce to the skillet and adjust seasoning as needed.
  • Garnish with crumbled cotija cheese and chopped cilantro.
  • Serve hot as a side dish or in tacos.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSodium: 290mgFiber: 4g
Keyword Calabacitas, Mexican vegetable dish, vegetarian Mexican food, zucchini recipe
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