Calabacitas is a comforting and healthy dish that’s perfect for any night of the week. This traditional Mexican-inspired recipe features tender zucchini, corn, and peppers in a flavorful sauté. Whether you’re looking for a delicious side or a meatless main course, Calabacitas is simple, satisfying, and easy to customize.

Why Make This Recipe

Calabacitas is a versatile, vegetable-forward dish that’s both nutritious and delicious. It comes together quickly with minimal prep and uses ingredients you probably already have in your kitchen. It’s great as a vegetarian main or as a colorful, flavorful side. Plus, it’s easy to scale up for meal prep or a family gathering!

How to Make Calabacitas

Ingredients

• 2 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, chopped
• 1 yellow squash, chopped (optional)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup diced tomatoes (or 1 can, drained)
• 1/2 cup chopped green chiles (canned or roasted)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional)
• 1/4 cup crumbled queso fresco or shredded cheese (optional)
• Fresh cilantro for garnish

Directions

Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.

Add the Vegetables:
Stir in the chopped zucchini and yellow squash. Cook for 5–6 minutes until they begin to soften.

Add the Corn and Tomatoes:
Mix in corn, diced tomatoes, green chiles, salt, pepper, cumin, and chili powder. Stir everything well and cook for another 5–7 minutes until the vegetables are tender and the flavors are blended.

Finish and Serve:
Remove from heat. Sprinkle with cheese, if using, and garnish with chopped cilantro. Serve warm.

How to Serve Calabacitas

Calabacitas can be served on its own for a light vegetarian meal or as a hearty side dish alongside grilled meats, enchiladas, or tacos. It’s also great over rice or tucked into a warm tortilla for a veggie taco!

How to Store Calabacitas

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over low heat.

Tips to Make Calabacitas

• Don’t overcook the zucchini—they should be tender but not mushy.
• For a smoky flavor, use fire-roasted tomatoes or roasted green chiles.
• Want it creamy? Stir in a spoonful of sour cream or crema just before serving.

Variation

You can add cooked ground beef or shredded chicken to make it more filling. Swap out the zucchini for other veggies like bell peppers or mushrooms. To make it spicier, toss in some diced jalapeño or a dash of hot sauce.

Calabacitas

Calabacitas is a comforting and healthy dish that’s perfect for any night of the week. This traditional Mexican-inspired recipe features tender zucchini, corn, and peppers in a flavorful sauté. Whether you’re looking for a delicious side or a meatless main course, Calabacitas is simple, satisfying, and easy to customize.

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Ingredients

  

• 2 tbsp olive oil
• 1/2 onion diced
• 2 cloves garlic minced
• 2 medium zucchini chopped
• 1 yellow squash chopped (optional)
• 1 cup corn kernels fresh, canned, or frozen
• 1 cup diced tomatoes or 1 can, drained
• 1/2 cup chopped green chiles canned or roasted
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder optional
• 1/4 cup crumbled queso fresco or shredded cheese optional
• Fresh cilantro for garnish

Instructions

 

• Sauté the Aromatics:
• Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.
• Add the Vegetables:
• Stir in the chopped zucchini and yellow squash. Cook for 5–6 minutes until they begin to soften.
• Add the Corn and Tomatoes:
• Mix in corn, diced tomatoes, green chiles, salt, pepper, cumin, and chili powder. Stir everything well and cook for another 5–7 minutes until the vegetables are tender and the flavors are blended.
• Finish and Serve:
• Remove from heat. Sprinkle with cheese, if using, and garnish with chopped cilantro. Serve warm.

Notes

How to Serve Calabacitas

Calabacitas can be served on its own for a light vegetarian meal or as a hearty side dish alongside grilled meats, enchiladas, or tacos. It’s also great over rice or tucked into a warm tortilla for a veggie taco!

How to Store Calabacitas

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over low heat.

Tips to Make Calabacitas

Don’t overcook the zucchini—they should be tender but not mushy.

For a smoky flavor, use fire-roasted tomatoes or roasted green chiles.

Want it creamy? Stir in a spoonful of sour cream or crema just before serving.

Variation

You can add cooked ground beef or shredded chicken to make it more filling. Swap out the zucchini for other veggies like bell peppers or mushrooms. To make it spicier, toss in some diced jalapeño or a dash of hot sauce.

Keyword Calabacitas, corn kernels, tomatoes, zucchini

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FAQs

Q: Can I make Calabacitas ahead of time?
A: Yes! It stores and reheats well, so you can prep it in advance and enjoy it throughout the week.

Q: Can I use frozen vegetables?
A: Absolutely. Frozen corn or even a frozen mixed veggie blend can be a great time-saver.

Q: Is this recipe vegan?
A: It is, as long as you skip the cheese or use a dairy-free alternative.