Calabacitas

Name: Calabacitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 medium zucchini, diced; 2 tbsp olive oil; 1/2 white onion, diced; 2 garlic cloves, minced; 1 cup corn kernels (fresh or frozen); 2 roma tomatoes, diced; 4 oz canned diced green chiles, drained; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/4 tsp dried Mexican oregano (or regular); 1/4 cup queso fresco (or mild feta), crumbled; 2 tbsp fresh cilantro, chopped

A bright Mexican summer vegetable saute of zucchini, sweet corn, tomatoes, and green chiles finished with cheese - a simple, colorful side dish that pairs beautifully with grilled meats or black beans.

30 minEasyServes 4180 cal/serving

MexicanSideStovetopVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 medium zucchini, diced
2 tbsp olive oil
1/2 white onion, diced
2 garlic cloves, minced
1 cup corn kernels (fresh or frozen)
2 roma tomatoes, diced
4 oz canned diced green chiles, drained
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 tsp dried Mexican oregano (or regular)
1/4 cup queso fresco (or mild feta), crumbled
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2

Add 1/2 diced white onion and cook until softened, about 3 minutes. Add 2 minced garlic cloves and cook 30 seconds.
3

Add 2 medium diced zucchini and cook, stirring occasionally, for 4 to 5 minutes until just tender.
4

Add 1 cup corn kernels (fresh or frozen), 2 diced roma tomatoes, and 4 oz drained canned diced green chiles. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp dried Mexican oregano (or regular).
5

Cook 3 to 4 minutes more until tomatoes soften and liquid reduces. Adjust seasoning.
6

Serve topped with 1/4 cup crumbled queso fresco (or mild feta) and 2 tbsp chopped fresh cilantro.

Questions

Can I make Calabacitas dairy-free?

Yes. The dairy in this entry is 1/4 cup queso fresco (or mild feta), crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Calabacitas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Calabacitas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Black Bean and Sweet Potato Enchiladas main
Tostada con Queso Fresco main
Cajun Blackened Catfish main

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