Calabacitas Recipe

5 from 4 votes

This Mexican Calabacitas Recipe made from fresh zucchini, tomato, and corn is a veggie side favorite. Try it with your main for a nourishing veggie side, it's a nostalgic star dish!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Fusion, Mexican

Diet: Gluten Free

Keyword: Calabacita, calabacitas, calabacitas recipe, Mexican calabacitas, Mexican squash, Mexican Zucchini, zucchini

Servings: people

Calories: 176kcal

Author: Erika Garibay - LQC Recipes

Equipment

3 qt pan
Knife for dicing
can opener optional
Wood spoon

Ingredients

4 small zucchini diced
3 small roma tomatoes large diced (or 2 if medium)
¼ large onion small diced
4 garlic cloves chopped
1 cup chicken broth or water
1/2 cup water
1/2 cup monterrey jack cheese finely shredded (or blend)
2 tbsp olive oil or extra virgin
sea salt I use 1/2 teaspoon for this recipe
pepper cracked or ground

Instructions

To make the Calabacita side dish

Put large 3 qt pan over medium heat with 2 tablespoons of olive oil and let heat for 2-3 minutes.
Add onions and garlic and stir in well so that all pieces are coated, let saute for 2-3 minutes. Keep an eye and stir frequent to prevent onions or garlic from burning.
Add tomatoes to the pan, stir into mixture. Add zucchini, and stir in well (I usually do about a minute) so that all the flavors of the sauteing garlic, onions and tomatoes coat the freshly added zucchini. Then pour broth and water into the pan and cover with lid and let cook for 15 minutes on medium heat.
Add salt and pepper to taste,(I use ½ teaspoon of salt), and ⅓ teaspoon of ground pepper, stir in gently. Add 1 cup of frozen corn, cover and let simmer for 5 minutes.
Turn to lowest heat setting add optional cheese, ½ cup of monterey jack cheese over the the calabacitas en su jugo (in-its-juices), and cover for 3 minutes. Turn stove to off.

Notes

Recipe yield: about 5 cups Calabacitas for dinner.
Storage: Store any leftover zucchini in a food safe storage with lid and refrigerate. This will last up to 5-7 days in refrigeration.
This recipe uses zucchini squash because it is widely available and economical. Find squash produce at your local farmers market, Hispanic, and Latin American food carrying grocers.
These calabacitas are meant to be caldosos (tender, with spoon of soup to slurp up and enjoy). For less soupy, omit the water (only) from recipe.
Cheese added to the dish varies on preference and availability. Use Queso Fresco and Cotija Cheese, or a melty cheese like Monterrey Jack, Mexican cheese blend, colby, or pepper jack for spicy!
Less cheese or no cheese at all slashes the calories in this meatless favorite calabacita.
Different squash types can be used to make this zucchini recipe, since they are simple and easy to cook with.

Visit the full post for this zucchini recipe at the Latinas Que Comen website. All LQC tips and combinations are available for this Calabacita Recipe.

Nutrition