Easy Calabacitas Recipe: Healthy, Flavorful Mexican Zucchini Dish
This Easy Calabacitas Recipe is a fresh and flavorful Mexican vegetarian dish that showcases the perfect blend of zucchini, roasted tomatoes, and spices. It's a healthy, quick-to-make side or main dish that's great for meal prep and can even double as a taco or enchilada filling.
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.