Calabacitas Recipe
Calabacitas Recipe
Table of Contents
Calabacitas Recipe
Calabacitas Recipe, meaning “little squash” in Spanish, is a classic Mexican side dish bursting with fresh vegetables and vibrant flavors. This quick and easy recipe combines zucchini, corn, tomatoes, and spices for a healthy and delicious meal perfect for any occasion.
Description
Calabacitas Recipe is a beloved dish in Mexican cuisine, known for its versatility, simplicity, and robust flavors. Often served as a side dish or a vegetarian main course, this recipe showcases the best of summer’s bounty with fresh zucchini, sweet corn, and ripe tomatoes. Infused with spices like cumin and chili powder and topped with creamy cheese, calabacitas delivers a perfect balance of earthy, sweet, and spicy notes.
This recipe is not only a treat for the taste buds but also a nutritious option packed with vitamins, minerals, and fiber. Whether you’re preparing a family dinner, a potluck dish, or a quick weekday meal, calabacitas is sure to become a favorite in your culinary repertoire. Read on to learn how to make this flavorful and wholesome calabacitas recipe that brings the vibrant tastes of Mexico straight to your table.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 2 medium yellow squash, diced
- 1 cup fresh or frozen corn kernels
- 1 cup diced tomatoes (or one 14.5 oz can of diced tomatoes, drained)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the Vegetables: Wash and dice the zucchini, yellow squash, and tomatoes. If using fresh corn, remove the kernels from the cob.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Cook the Vegetables: Add the diced zucchini, yellow squash, and corn to the skillet. Stir well and cook for 5-7 minutes, or until the vegetables begin to soften.
- Add Tomatoes and Spices: Stir in the diced tomatoes, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
- Melt the Cheese: Reduce the heat to low and sprinkle the shredded cheese over the top. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro, if desired. Serve hot with lime wedges on the side.
Notes
- Protein Boost: Add cooked black beans, diced chicken, or ground turkey for a heartier dish.
- Vegan Option: Replace cheese with a dairy free alternative or nutritional yeast for a vegan friendly version.
- Spice Level: Adjust the chili powder to your preferred level of heat. You can also add diced jalapeños or a pinch of cayenne pepper for extra spice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
- Serving Suggestions: Pair with warm tortillas, rice, or as a topping for tacos and enchiladas.
Calabacitas Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium zucchini diced
- 2 medium yellow squash diced
- 1 cup fresh or frozen corn kernels
- 1 cup diced tomatoes or one 14.5 oz can of diced tomatoes, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 2 tablespoons chopped fresh cilantro optional
- Lime wedges for serving optional
Instructions
- Prepare the Vegetables: Wash and dice the zucchini, yellow squash, and tomatoes. If using fresh corn, remove the kernels from the cob.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Cook the Vegetables: Add the diced zucchini, yellow squash, and corn to the skillet. Stir well and cook for 5-7 minutes, or until the vegetables begin to soften.
- Add Tomatoes and Spices: Stir in the diced tomatoes, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
- Melt the Cheese: Reduce the heat to low and sprinkle the shredded cheese over the top. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro, if desired. Serve hot with lime wedges on the side.
Notes
- Protein Boost: Add cooked black beans, diced chicken, or ground turkey for a heartier dish.
- Vegan Option: Replace cheese with a dairy free alternative or nutritional yeast for a vegan friendly version.
- Spice Level: Adjust the chili powder to your preferred level of heat. You can also add diced jalapeños or a pinch of cayenne pepper for extra spice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
- Serving Suggestions: Pair with warm tortillas, rice, or as a topping for tacos and enchiladas.
