Why Make This Recipe
Calabacitas is a delicious and colorful dish that combines zucchini and corn. It is easy to make and can be a great side for many meals. This recipe brings out the fresh flavors of vegetables while being healthy and satisfying. Plus, it can be made in under 30 minutes!
How to Make Calabacitas
Ingredients:
- 4 medium zucchini (About 1 lb total)
- 1 cup corn (Fresh or frozen, about 5 oz.)
- 1 medium onion (Diced)
- 1 medium tomato (Diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- To taste: salt and pepper
- Fresh cilantro (For garnish, optional)
Directions:
- Wash and trim the zucchini. Cut the zucchini into thin half-moon slices.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
- Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
- Continue to cook for an additional 5-7 minutes until the zucchini is tender and all the ingredients are well incorporated.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh cilantro if desired.
- Serve hot as a side dish.
How to Serve Calabacitas
Calabacitas is best served warm. You can pair it with rice, grilled chicken, or tacos. It makes for a perfect side dish at any meal. Feel free to enjoy it on its own, too!
How to Store Calabacitas
To store leftover Calabacitas, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 3 months. Just reheat before serving.
Tips to Make Calabacitas
- For a spicier kick, add some chopped jalapeños or chili powder.
- You can substitute zucchini with yellow squash if you prefer.
- Fresh corn is best, but frozen corn works well too.
- Experiment with adding other vegetables like bell peppers or spinach for more variety.
Variations
You can make Calabacitas with different vegetables like bell peppers or eggplant. You can also enhance the flavor with herbs like oregano or basil. This recipe is flexible and can be adjusted to fit your taste!
FAQs
Can I use canned corn instead of fresh or frozen corn?
Yes, you can use canned corn. Just be sure to drain it before adding it to the dish.
Is Calabacitas vegan?
Yes, Calabacitas is naturally vegan as it contains no animal products.
Can I reheat leftovers?
Absolutely! You can reheat leftovers in the microwave or on the stovetop. Just add a splash of water if it seems dry.
Print
Calabacitas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegan
Description
A colorful and delicious dish combining zucchini and corn, perfect as a healthy side.
Ingredients
- 4 medium zucchini (About 1 lb total)
- 1 cup corn (Fresh or frozen, about 5 oz.)
- 1 medium onion (Diced)
- 1 medium tomato (Diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- To taste: salt and pepper
- Fresh cilantro (For garnish, optional)
Instructions
- Wash and trim the zucchini. Cut the zucchini into thin half-moon slices.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
- Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
- Continue to cook for an additional 5-7 minutes until the zucchini is tender and all the ingredients are well incorporated.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh cilantro if desired.
- Serve hot as a side dish.
Notes
Calabacitas pairs well with rice, grilled chicken, or tacos. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
