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This vibrant Calabacitas recipe is made with zucchini, corn, tomatoes, and peppers for a quick-and-easy summer side or main that’s healthy, delicious, and satisfying!
What Is Calabacitas?
Calabacita translates to ‘zucchini; (also ‘little squash) and, in this case, refers to a popular vegetarian Mexican dish of sautéed zucchini or summer squash, usually with tomato, peppers, and corn (aka calabacitas con elote) – though there are plenty of variations.
Why You’ll Love This Recipe
If you loved my summer zucchini and hominy recipe, meet its brighter, fresher cousin – calabacitas (aka Mexican zucchini!). In this fairly traditional recipe, simple, fresh, healthy ingredients come together quickly for a low-budget, flavor-packed dish. It’s gluten-free, dairy-free, and perfect for summery cookouts, family gatherings, and taco nights.
Need more ways to enjoy a bounty of zucchini? Try my vegan zucchini boats, zucchini potato bake, zucchini salad, or even vegan zucchini soup.
Ingredient Notes
Refer to the recipe card for the complete list of ingredients and substitutes!
Recipe Variations
- Spices: Add depth with smoked paprika, earthy cumin, and/or chili powder.
- Beans: Add heartiness and protein with black beans, pinto, or garbanzo.
- Vegan cheese: Stir in or garnish the Mexican-style zucchini with dairy-free Cotija cheese (or tofu feta cheese), vegan Mexican cheese blend, or plant based Pepper Jack.
- To garnish: i.e., vegan cheese and/or lemon/lime wedges and cilantro.
How to Make Calabacitas
Step 1: First, dice the onion, tomatoes, and pepper, mince the garlic, and half and slice the zucchini. Then, heat the oil over medium-high heat in a large skillet. Once hot, sauté the onion and (if using) pepper for 1-2 minutes, until tender.
Step 2: Add the garlic, zucchini, tomatoes, and corn, and cook for 5 minutes, stirring occasionally.
If the tomatoes aren’t very juicy, add a splash of water/broth to prevent sticking.
Step 3: Stir in the salt, Mexican oregano, cumin, and black pepper, and cook for a further 1-2 minutes for all the flavors to blend. Add the minced cilantro, stir to combine, and serve warm. Enjoy!
FAQs
Sure – but add it at the same time as the zucchini to ensure it cooks through.
No, if tomatoes are out of season and/or looking and tasting lackluster, you can either add some tomato paste for more flavor or omit them.
Pro Recipe Tips
- Cut the veg evenly: So it cooks evenly.
- Customize spice level: By choosing what (and how much) pepper/chili to add, if any.
- Season to taste: Try it before serving and adjust the seasonings.
- Don’t overcook the zucchini: It doesn’t take long to pan-fry. Aim for tender-crisp zucchini (especially if you plan to reheat it!).
- If the tomatoes are dry: Add water/broth as needed to prevent sticking.
Serving Suggestions
Simple, satisfying calabacitas con elote works well as a side dish or paired with beans (like my Instant Pot pinto beans) and rice (easy vegan Mexican rice, cilantro lime rice, etc.) as a satisfying main.
You can also use this vegan Mexican-inspired zucchini and corn dish:
- In vegan tacos, burritos, or enchiladas (maybe using homemade corn tortillas)
- Paired with your favorite protein (like tofu skewers, vegan chicken, crispy baked tofu, etc.)
- Warm or chilled with giant couscous, orzo, or pasta
- With BBQ faves – like grilled tofu steaks, BBQ tempeh, or BBQ cauliflower wings
Storage Instructions for Easy Calabacitas
Store: In an airtight container in the fridge for up to 4 days.
I don’t recommend freezing this Mexican-inspired zucchini dish, as it becomes mushy upon thawing.
Reheat: Either over medium-low on the stove or in 30-second bursts in a microwave until evenly heated.
More Vegan Mexican Side Dishes You’ll Love
![completed Texas Caviar [Avocado Corn and Bean Salad] in a white plate against a light background](https://plantbasedonabudget.com/wp-content/uploads/2023/01/NR-Everyones-Favorite-Bean-Salad-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Vegan Lunches
Texas Caviar [Avocado Corn and Bean Salad]
![completed Vegan Refried Beans [Frijoles Refritos] in a pot](https://plantbasedonabudget.com/wp-content/uploads/2024/02/Vegan-Refried-Beans-14-378x378.jpg)
Vegan Side Dishes
Vegan Refried Beans [Frijoles Refritos]
Vegan Appetizers
Roasted Chili Corn Salsa (2 Ways)
Vegan Appetizers
Easy Peach Salsa
If you tried this easy calabacitas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Calabacitas Recipe (Mexican Zucchini)
Video
Equipment
Ingredients
- 1 tablespoon vegetable oil
- ½ medium yellow onion diced
- 1 poblano pepper diced (optional)
- 3 garlic cloves minced
- 3 small zucchinis sliced and halved
- 2 roma tomatoes diced
- 1 (15-ounce) can of corn drained and rinsed
- ½-1 teaspoon salt
- ¼ teaspoon Mexican oregano
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- Handful of cilantro minced
Instructions
- In a large pan over medium-high heat, heat the oil. Once hot, add the diced onion and poblano pepper (if using). Sauté for 1 to 2 minutes, until the onion softens and becomes translucent.
- Add the garlic, zucchini, tomatoes, and corn. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the salt, Mexican oregano, cumin, and black pepper. Cook for another 1 to 2 minutes to allow the flavors to blend.
- Add the minced cilantro, stir to combine, and serve warm.
Notes
- Cut the veg evenly: So it cooks evenly.
- Customize spice level: By choosing what (and how much) pepper/chili to add, if any.
- Season to taste: Try it before serving and adjust the seasonings.
- Don’t overcook the zucchini: It doesn’t take long to pan-fry. Aim for tender-crisp zucchini (especially if you plan to reheat it!).
- If the tomatoes are dry: Add water/broth as needed to prevent sticking.
Big hit at our house! The cumin adds depth to the flavors. Easy and quick to make and has a distinctive flavor. Quite refreshing addition to our constant summer squash recipes (8 plants in the garden). I used frozen corn which I microwaved before adding to the recipe.
That’s so awesome! I bet it tastes extra fresh coming from your garden!
Very good and quick to make. Used fresh corn from two ears instead of canned. We served it with tortillas and refried black beans.
Thank you so much for your feedback. I’m so glad to hear you enjoyed this recipe. 🙂
Everyone loved this! Used fresh corn from the farmer’s market instead of canned. Delicious!
Yummm! Bet it turned out extra delicious!