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

30 minEasyServes 4180 cal/serving

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

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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.

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Questions

What is Calabacitas?

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. This reference files it under Mexican side: made on the stovetop, rated easy and about 30 minutes start to finish.

Is there a substitute for Mexican oregano in Calabacitas?

The entry for Calabacitas calls for 1/4 tsp dried Mexican oregano (or regular). In its place: Mediterranean oregano works at slightly less volume; a pinch of ground coriander brings back some of the citrus note.

How hot is Calabacitas?

Moderately. The heat in Calabacitas comes from 4 oz canned diced green chiles, drained. For a milder plate, remove the seeds and ribs from the green chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Calabacitas keto-friendly?

A serving of Calabacitas carries 11 g of carbohydrate. Against a strict 20 g keto day that is 55 percent of the budget; against a moderate 100 g low-carb day it is 11 percent.

How do I store and reheat Calabacitas?

Refrigerate what is left of Calabacitas within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Black Bean and Sweet Potato Enchiladas main
Tostada con Queso Fresco main
Tarte Flambée main

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