What ingredients do I need to make a traditional Calabacitas recipe?

To make Calabacitas, you will need zucchini or another type of squash, tomatoes, onions, garlic, jalapenos, and corn (fresh or canned). Common seasonings include salt, pepper, and Mexican oregano or regular oregano as a substitute. Optional garnishes such as Cotija cheese and cilantro add extra flavor but are not required. These fresh vegetables come together to create a flavorful, vegetarian Mexican dish.

Can I use canned corn instead of fresh corn in Calabacitas? How does it affect cooking?

Yes, canned corn can be used instead of fresh corn. If using canned corn, add it at the end of cooking just to warm it through, since it’s already cooked. Fresh corn kernels should be added earlier, typically when sautéing the zucchini, to cook fully and develop flavor. This minor adjustment ensures the texture and sweetness of the corn complements the dish perfectly.

How long should I cook zucchini in Calabacitas to get the right texture?

For the best texture, simmer the zucchini in the tomato sauce for about 7 to 8 minutes. This cooking time softens the zucchini while keeping it slightly firm, preventing it from becoming mushy. Stir occasionally and cook until the zucchini is tender but still holds its shape, which enhances the overall balance of the dish.

Is Calabacitas a good option for vegetarian tacos or enchiladas?

Yes, Calabacitas works well as a filling for vegetarian tacos, burritos, or enchiladas. Its mix of vegetables and mild seasoning creates a tasty, wholesome filling. You can serve it on its own or combine it with beans or cheese for added protein and flavor in your Mexican dishes.

How should I store leftover Calabacitas and how long does it last?

Store leftover Calabacitas in an airtight container in the refrigerator. It will keep fresh for 3 to 4 days. When reheating, warm it gently on the stovetop or microwave, adding a splash of water or stock if it has thickened. Proper storage helps maintain the dish’s taste and texture for easy meals later.

Calabacitas Recipe Ideas For Tasty Mexican Vegetable Dishes

Name: Calabacitas Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: – 1.5 lbs zucchini or other squash chopped into 1/4 inch pieces (ends discarded) This forms the base of the calabacitas recipe, providing a tender texture and a load of nutrients; it’s great for adding bulk while keeping things light and fresh.; – 1 small onion finely chopped Adds a sweet, caramelized depth when sautéed, which enhances the overall flavor of this versatile calabacitas dish.; – 3 garlic cloves minced Brings a pungent, aromatic punch that elevates the taste, making your calabacitas recipe more robust and satisfying.; – 1 jalapeno chopped (start with 1/4 and adjust for heat) Controls the spiciness, allowing you to customize the heat level for different preferences in this calabacitas recipe.; – 3 plum tomatoes roasted Offers a rich, smoky sweetness after roasting, which is essential for the sauce in this calabacitas recipe.; – 2 cups corn kernels (canned or fresh) Adds a sweet crunch and color, boosting the nutrition in the calabacitas recipe while making it more filling.; – 1 teaspoon Mexican oregano (optional; can substitute or omit) Infuses a unique herbal note that ties the flavors together, though it’s flexible for various calabacitas variations.; – 3/4 teaspoon salt plus more to taste Balances the flavors and enhances the natural tastes of the vegetables in this simple calabacitas recipe.; – Freshly cracked black pepper to taste Provides a subtle kick and depth, allowing you to fine-tune the seasoning in your calabacitas dish.; – Olive oil as needed for cooking Serves as the base for sautéing, ensuring the ingredients cook evenly without sticking in this calabacitas recipe.; – Optional garnishes: Cotija cheese and freshly chopped cilantro These add a creamy and fresh finish, making the calabacitas recipe even more appealing for special touches.

Description

🥒 Calabacitas is a nutritious Mexican vegetable dish that highlights fresh squash, corn, and aromatic spices for a flavorful meal.
🌶️ This versatile recipe can be enjoyed as a side, taco filling, or light main dish, offering a taste of authentic Mexican cuisine.

Ingredients

– 1.5 lbs zucchini or other squash chopped into 1/4 inch pieces (ends discarded) This forms the base of the calabacitas recipe, providing a tender texture and a load of nutrients; it’s great for adding bulk while keeping things light and fresh.

– 1 small onion finely chopped Adds a sweet, caramelized depth when sautéed, which enhances the overall flavor of this versatile calabacitas dish.

– 3 garlic cloves minced Brings a pungent, aromatic punch that elevates the taste, making your calabacitas recipe more robust and satisfying.

– 1 jalapeno chopped (start with 1/4 and adjust for heat) Controls the spiciness, allowing you to customize the heat level for different preferences in this calabacitas recipe.

– 3 plum tomatoes roasted Offers a rich, smoky sweetness after roasting, which is essential for the sauce in this calabacitas recipe.

– 2 cups corn kernels (canned or fresh) Adds a sweet crunch and color, boosting the nutrition in the calabacitas recipe while making it more filling.

– 1 teaspoon Mexican oregano (optional; can substitute or omit) Infuses a unique herbal note that ties the flavors together, though it’s flexible for various calabacitas variations.

– 3/4 teaspoon salt plus more to taste Balances the flavors and enhances the natural tastes of the vegetables in this simple calabacitas recipe.

– Freshly cracked black pepper to taste Provides a subtle kick and depth, allowing you to fine-tune the seasoning in your calabacitas dish.

– Olive oil as needed for cooking Serves as the base for sautéing, ensuring the ingredients cook evenly without sticking in this calabacitas recipe.

– Optional garnishes: Cotija cheese and freshly chopped cilantro These add a creamy and fresh finish, making the calabacitas recipe even more appealing for special touches.

Instructions

1-First Step: Prepare Your Ingredients Start by prepping all your ingredients to make cooking smooth and fun. Chop 1.5 lbs of zucchini into 1/4 inch pieces, finely chop 1 small onion, mince 3 garlic cloves, and roast 3 plum tomatoes at 400°F for 20-30 minutes. This mise en place helps the calabacitas recipe come together quickly, and if you’re using fresh corn, have 2 cups ready to go.

2-Second Step: Cook the Base Heat olive oil in a pan over medium heat and add the chopped onion, cooking it for 7-10 minutes until it browns for that caramelized flavor. Once it’s ready, toss in the minced garlic and cook for 30-60 seconds to release its aroma. For a dietary twist, if you’re aiming for low-sodium, use less salt here in your calabacitas recipe.

3-Third Step: Add the Zucchini Spoon a couple of spoonfuls of the onion-garlic mix into a blender and set it aside. Then, add the chopped zucchini to the pan with 3/4 teaspoon salt, pepper, and 1 teaspoon Mexican oregano if you’re using it; sauté for a couple of minutes. This step ensures the zucchini stays tender yet firm, perfect for adapting to various preferences in a calabacitas dish.

4-Fourth Step: Blend the Sauce Now, add the roasted tomatoes and a quarter of the jalapeno to the blender with the reserved onion-garlic mixture. Blend until smooth, then taste and add more jalapeno as needed for your preferred heat level. This creates a flavorful base for the calabacitas recipe, and you can make it vegan by skipping any dairy garnishes later.

5-Fifth Step: Combine and Simmer Pour the blended mixture back into the pan with the zucchini and stir everything together. Simmer for about 7-8 minutes until the zucchini is tender but still has a nice bite, adding the corn kernels at this point if they’re fresh. If using canned corn, add it near the end to just heat through, keeping your calabacitas recipe light and textured.

6-Sixth Step: Final Touches and Serving Adjust the seasoning with more salt or pepper as needed, then remove from heat. Serve your calabacitas right away, garnished with Cotija cheese and chopped cilantro if desired. For a fun variation, try using this as a filling in tacos check out our taco casserole recipe for more ideas on how to get creative with Mexican vegetable dishes.

Notes

🔥 Roast tomatoes to deepen their flavor.
🍳 Caramelize onions to add complexity and sweetness.
🌶️ Adjust jalapeno quantity gradually to control heat level.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 118 kcal

Keywords: calabacitas, Mexican vegetable dish, zucchini corn recipe, fresh Mexican sides