Calabacitas Recipe You Need to Try Right Now
Discover adelicious calabacitas recipe with zucchini, corn, and bold Mexican spices!Perfect as a side dish or main course, easy to make and full of flavor.
Ingredients
Ingredients for the Best Calabacitas
- Before we start cooking let’s gather everything you need to make this flavor-packed Mexican squash recipe. These simple, wholesome ingredients come together to create a dish that’s fresh, hearty, and absolutely delicious.
Vegetables & Aromatics:
- 2 medium zucchini or Mexican squash, diced – Tender and slightly sweet, they soak up all the flavors.
- 1 cup corn kernels fresh, frozen, or canned – Adds a natural sweetness and texture contrast.
- 1 small onion diced – A must for building a rich, savory base.
- 2 cloves garlic minced – Enhances the dish with deep, aromatic flavor.
- 1 cup tomatoes chopped – Adds a light acidity and juicy texture.
- 1 poblano or jalapeño pepper diced, optional – For a mild or spicy kick, depending on your preference.
Seasonings & Enhancers:
- 1 teaspoon cumin – Warm and earthy perfect for balancing the vegetables.
- ½ teaspoon chili powder – Brings a touch of smoky heat.
- ½ teaspoon oregano – A classic Mexican herb for depth of flavor.
- Salt & pepper to taste – Essential for seasoning everything just right.
- 2 tablespoons olive oil – Helps sauté the veggies to perfection.
Optional Additions:
- ½ cup queso fresco or Cotija cheese – Crumbled on top for a creamy salty finish.
- ¼ cup fresh cilantro chopped – A bright, fresh touch to elevate the dish.
- Lime wedges – A squeeze of citrus makes all the flavors pop.
Instructions
How to Make Calabacitas
- Now that we have all our ingredients ready, it’s time to bring this easy one-pan calabacitas recipe to life! Follow these simple steps for a dish that’s perfectly tender, flavorful, and bursting with Mexican-inspired goodness.
Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 2–3 minutes until softened and translucent.
- Stir in the minced garlic and diced poblano or jalapeño (if using). Cook for another 30 seconds, just until fragrant.
Cook the Vegetables
- Add the chopped tomatoes, allowing them to release their juices and create a light sauce. Stir occasionally for about 3 minutes.
- Toss in the zucchini and corn kernels, stirring to combine everything evenly.
- Sprinkle in the cumin, chili powder, oregano, salt, and pepper. Stir well to coat the vegetables in all the bold flavors.
Simmer to Perfection
- Lower the heat to medium-low, cover the skillet, and let the vegetables cook for about 5–7 minutes.
- Stir occasionally, making sure the zucchini is tender but not mushy. If needed, cook uncovered for an extra minute to evaporate excess liquid.
Add Final Touches & Serve
- Remove from heat and taste for seasoning, adjusting salt and pepper as needed.
- If desired, top with crumbled queso fresco or Cotija cheese for a creamy, salty contrast.
- Garnish with fresh cilantro and serve with warm tortillas, rice, or beans.
Notes
Nutrition Information (per serving):
- Calories: 180 kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 150mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 6g
- Protein: 3g