Why You’ll Love This Recipe
Calabacitas is a fresh, light, and healthy dish packed with colorful vegetables. The zucchini provides a soft, tender base while the corn adds a slight sweetness, and the tomatoes and chilies bring depth and a little heat. The dish is incredibly easy to make, with just a few ingredients that blend together beautifully, making it a great way to enjoy seasonal vegetables. Plus, it’s vegetarian and gluten-free, so it’s perfect for a variety of diets.
Ingredients
-
2 medium zucchini, diced
-
1 cup corn kernels (fresh, frozen, or canned)
-
1 medium tomato, diced
-
1/2 onion, finely chopped
-
1-2 green chilies (like jalapeño or poblano), chopped (optional, for heat)
-
2 tablespoons olive oil or butter
-
1/2 teaspoon ground cumin (optional)
-
Salt and freshly ground black pepper, to taste
-
1/4 cup fresh cilantro, chopped (for garnish)
-
1/2 cup crumbled queso fresco or shredded cheese (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Cook the vegetables:
-
Heat the olive oil or butter in a large skillet over medium heat.
-
Add the chopped onion and cook for about 2-3 minutes until softened.
-
Add the diced zucchini and cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
-
-
Add the corn and tomatoes:
-
Stir in the corn kernels and diced tomatoes, and cook for another 3-4 minutes until the corn is heated through and the tomatoes start to soften.
-
If using green chilies, add them at this point, along with the cumin, salt, and pepper. Stir to combine.
-
-
Simmer and finish:
-
Continue to cook the mixture for another 2-3 minutes, allowing the flavors to meld together.
-
Remove from heat and adjust seasoning if necessary.
-
-
Garnish and serve:
-
Sprinkle with fresh cilantro and optional crumbled queso fresco or shredded cheese.
-
Serve warm as a side dish, or enjoy it as a light main course with tortillas or rice.
-
Servings and Timing
-
Servings: 4
-
Prep time: 10 minutes
-
Cook time: 15 minutes
-
Total time: 25 minutes
Variations
-
Add protein: For a heartier dish, add cooked chicken, ground beef, or black beans to the calabacitas.
-
Spicy kick: Add more heat with a few dashes of hot sauce or chili powder, or include more green chilies.
-
Herb variations: Experiment with different herbs, like oregano, basil, or thyme, for a different flavor profile.
-
Cheese variations: Instead of queso fresco, you can use cotija cheese, Monterey Jack, or even a creamy cheese like goat cheese for added richness.
Storage/Reheating
-
Storage: Store leftover calabacitas in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through.
FAQs
Can I use other vegetables in calabacitas?
Yes, you can add other vegetables like bell peppers, carrots, or mushrooms to make the dish more substantial.
Can I make calabacitas ahead of time?
Yes, you can prepare this dish ahead of time and store it in the refrigerator. It reheats well and actually allows the flavors to develop more over time.
Is calabacitas a spicy dish?
It can be, depending on the type and amount of green chilies you use. If you prefer a milder dish, simply omit the chilies or use a mild variety like poblano.
Can I make this dish vegan?
Yes, the dish is naturally vegan. Just omit the cheese or use a dairy-free cheese alternative.
Can I add more cheese?
Absolutely! Calabacitas pairs wonderfully with cheese, so feel free to add extra cheese for a creamy, comforting finish.
Conclusion
Calabacitas is a simple, flavorful, and healthy dish that highlights the best of fresh, seasonal vegetables. The combination of zucchini, corn, and tomatoes with the subtle heat of green chilies makes for a light but satisfying side dish that complements a variety of meals. Easy to make and customizable, this vibrant vegetable dish is a great way to enjoy nutritious ingredients while adding bold flavors to your dinner tables
