Easy Calabacitas Recipe (Mexican Zucchini)
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!
Servings: 2 to 4
Calories: 278kcal
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.
Video
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.
Nutrition
Calories: 278kcal | Carbohydrates: 60g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1187mg | Potassium: 1256mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1795IU | Vitamin C: 104mg | Calcium: 71mg | Iron: 2mg
