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.

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.

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.

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.

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.