Have you ever felt stuck in a rut with your dinner routine? Or maybe you’re looking for a fresh, healthy dish that’s packed with flavor but doesn’t take hours to prepare? Say hello to Calabacitas — a traditional Mexican squash recipe that’s both simple and delicious.
This versatile dish is a gem in Mexican cuisine, and even the most stubborn carnivores can’t resist its charm. Whether you’re using zucchini, yellow squash, or a mix of both, Calabacitas is a flavorful, veggie-packed delight that’s perfect as a main dish or side. Ready to dive in? Let’s get cooking!
Why You’ll Love Calabacitas
- Fresh Ingredients: No processed sauces or additives here — just simple, wholesome vegetables.
- Quick & Easy: From start to finish, this recipe takes only 30 minutes.
- Versatile: Enjoy it on its own, or use it as a filling for tacos, burritos, or enchiladas.
- Healthy & Vegetarian: Perfect for those Meatless Mondays or as a lighter option any day of the week.
Easy Calabacitas Recipe: Healthy, Flavorful Mexican Zucchini Dish
Ingredients
- 2 zucchini or squash about 1.5 lbs.
- 3 plum tomatoes
- 1 small onion
- 3 garlic cloves
- 1 jalapeño adjust to taste
- 2 cups corn kernels fresh, frozen, or canned
- 3/4 tsp salt
- 1 tsp Mexican oregano optional but highly recommended
- Freshly cracked black pepper
- Cotija cheese optional, for garnish
- Chopped cilantro optional, for garnish
- Olive oil
Instructions
- Roast the Tomatoes
- Start by roasting your tomatoes. Preheat the oven to 400°F, place the tomatoes on a baking sheet, and let them roast for about 20-30 minutes. The slight char adds depth to the flavor and sets the stage for an incredible dish.
- Prep the Veggies
- While the tomatoes are roasting, finely chop the onion and mince the garlic. Slice the zucchini into 1/4-inch pieces and dice the jalapeño. If you’re using fresh corn, slice the kernels off the cob.
- Sauté the Onion and Garlic
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it’s soft and golden (about 7-10 minutes). Stir in the minced garlic and cook for another 30 seconds.
- Blend the Tomato Sauce
- Remove the roasted tomatoes from the oven, let them cool slightly, and transfer them to a blender. Add a couple of spoonfuls of the onion-garlic mixture and 1/4 of the jalapeño. Blend until smooth. Taste and adjust the heat by adding more jalapeño if needed.
- Cook the Zucchini
- Add the zucchini slices to the skillet with the remaining onion-garlic mixture. Sprinkle in the salt, black pepper, and Mexican oregano. Stir well and let the zucchini cook for about 3-4 minutes.
- Combine Everything
- Pour the blended tomato sauce into the skillet and stir to coat the zucchini. Let it simmer for another 7-8 minutes until the zucchini is tender but still slightly firm. Add the corn during the last few minutes to heat through.
- Garnish and Serve
- Taste for seasoning and add more salt if needed. Serve warm, topped with crumbled Cotija cheese and fresh cilantro if desired.
Notes
- If using fresh corn, add it when cooking the zucchini. For canned corn, stir it in at the end.
- Adjust the jalapeño quantity for your preferred heat level.
- Substitute Mexican oregano with regular oregano or omit if unavailable.
Image Credit: Mexican Please
Tips for Perfect Calabacitas
- Adjust the Spice Level: If you’re not a fan of spicy food, start with a small amount of jalapeño and add more to taste.
- Make It a Meal: Add cooked beans, grilled chicken, or crumbled chorizo for a heartier dish.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Why This Recipe Works
Calabacitas showcases the best of Mexican cuisine: fresh, healthy ingredients that come together to create something greater than the sum of its parts. The roasted tomato sauce adds a smoky richness, while the zucchini and corn provide a natural sweetness. It’s a true celebration of simple cooking with bold flavors.
Give It a Twist!
Want to mix things up? Here are some fun variations:
- Add Protein: Toss in cooked ground beef, sausage, or shredded chicken.
- Make It Cheesy: Stir in shredded Monterey Jack or cheddar for a creamy, cheesy twist.
- Go Green: Swap the zucchini for green chile for a New Mexican-inspired take.
Your Turn to Try It
Now that you know how easy it is to whip up this delicious Mexican squash recipe, what are you waiting for? Whether you’re cooking for a crowd or just need a quick weeknight dinner, Calabacitas is sure to become a favorite.
Let me know in the comments how you made it your own. Did you add your favorite twist or keep it classic? I’d love to hear from you!
Looking for More Easy Mexican-inspired Recipes?
Here are some must-try recipes that bring authentic Mexican vibes to your kitchen:
- Mexican Ponche Recipe – Traditional Christmas Fruit Punch
- Vegan Soursop Juice (Champola de Guanábana)
- Café de Olla Recipe: Traditional Mexican Coffee with Cinnamon
- Baked Chicken Tacos
- Mexican Rice in a Rice Cooker
- Mexican Green Spaghetti Recipe
- Mexican Cinnamon Sugar Cookies Recipe
Give these recipes a try and bring the vibrant taste of Mexico to your table!
Tried This Recipe?
I’d love to hear how this Calabacitas Recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
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