Print

Calabacitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant Mexican-style sauté of tender zucchini and summer squash cooked with corn, tomatoes, onions, and mild green chilies—light, flavorful, and perfect as a side or main dish.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups zucchini, chopped (about 1 medium zucchini)
  • 2 cups yellow squash, chopped (about 1 medium squash)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup diced green chilies (mild or medium, canned)
  • Salt and pepper, to taste
  • 1/4 tsp cumin (optional)
  • 1/4 cup chopped cilantro or parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
  2. Add minced garlic and cook 30 seconds until fragrant.
  3. Add zucchini and yellow squash. Season with salt, pepper, and cumin if using. Cook, stirring occasionally, about 5–7 minutes until squash begins to soften.
  4. Stir in corn, diced tomatoes, and green chilies. Continue cooking 5–7 minutes until vegetables are tender and flavors have blended.
  5. Taste and adjust seasoning as needed.
  6. Remove from heat, garnish with fresh cilantro or parsley, and serve warm as a side dish or light main.

Notes

  • Use fresh summer squash and zucchini when in season for best flavor.
  • Make it spicier by using hot chilies or adding a pinch of chili powder.
  • For richness, stir in a tablespoon of butter or a sprinkle of cotija cheese just before serving.
  • For a vegan boost, add black beans or crumbled tofu toward the end of cooking.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Nutrition

Find it online: https://ukfinda.com/calabacitas/