Calabacitas: A Mexican Favorite
Calabacitas is a vibrant Mexican dish that celebrates fresh vegetables like zucchini, corn, and tomatoes. With a touch of spice from jalapeño and the savory depth of roasted tomatoes, this dish is versatile enough to serve as a side or a vegetarian main course. It’s quick, easy, and packed with flavor—perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side Dish or Vegetarian Main
- Cuisine: Mexican
Ingredients
- 1.5 lbs. zucchini or squash (about 2 large zucchinis), chopped into ¼-inch pieces
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, stem removed and diced (adjust heat to taste)
- 3 plum tomatoes, roasted at 400°F for ~20 minutes
- 2 cups corn kernels (canned; drained and rinsed)
- 1 teaspoon Mexican oregano
- ¾ teaspoon salt (plus more to taste)
- Freshly cracked black pepper to taste
- Olive oil (for sautéing)
- Optional garnishes: Cotija cheese and freshly chopped cilantro
Instructions
Preheat your oven to 400°F. Rinse the plum tomatoes and place them on a baking sheet. Roast for ~20 minutes until softened and slightly charred. Remove stems and save any juices from the pan.
Heat olive oil in a large skillet over medium heat. Add finely chopped onions and sauté until golden brown (~7–10 minutes). Stir frequently to prevent burning. Add minced garlic and cook for another 30–60 seconds until fragrant.
Transfer a couple spoonfuls of the onion-garlic mixture to a blender along with the roasted tomatoes and diced jalapeño (start with ¼ jalapeño). Blend until smooth, tasting as you go to adjust spice levels.
Add chopped zucchini to the skillet with the remaining onion-garlic mixture. Season with salt, pepper, and Mexican oregano. Stir well and sauté for ~2 minutes.
Pour the blended tomato sauce into the skillet over the zucchini mixture. Stir gently to coat evenly. Simmer uncovered for ~7–8 minutes until zucchini is tender but not mushy.
Stir canned corn into the skillet during the last minute of cooking just to heat through. Taste for seasoning and adjust with additional salt or pepper as needed.
Remove from heat and garnish with crumbled Cotija cheese and freshly chopped cilantro if desired. Serve immediately while warm.
Notes
Serving Suggestions
Calabacitas pairs beautifully with warm tortillas, refried beans, or rice pilaf. It can also be used as a filling for tacos or burritos.
Tips & Tricks
- Roasting Tomatoes: Save any juices from the roasting pan to enhance the sauce’s flavor.
- Zucchini Texture: Avoid overcooking; aim for tender-crisp zucchini.
- Spice Control: Add jalapeño incrementally when blending to achieve your desired heat level.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop over low heat or in the microwave, stirring halfway through for even heating.
Find it online: https://mexicanrecipe.info/calabacitas/