Name: Easy Calabacitas Recipe – Healthy Mexican Dish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 medium zucchini, diced; 2 cups corn kernels (fresh, frozen, or canned); 3 plum tomatoes, roasted and blended; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 jalapeño, seeded and diced (optional for spice); 1 tsp Mexican oregano; ¾ tsp salt (adjust to taste); Freshly cracked black pepper (to taste); 1 tbsp olive oil; Optional garnishes: Cotija cheese, chopped cilantro

Description

This easy Calabacitas recipe combines zucchini, corn, and tomatoes with bold Mexican spices for a healthy and versatile dish. Perfect as a main, side, or filling!

Ingredients

Scale

2 medium zucchini, diced
2 cups corn kernels (fresh, frozen, or canned)
3 plum tomatoes, roasted and blended
1 small onion, finely chopped
3 garlic cloves, minced
1 jalapeño, seeded and diced (optional for spice)
1 tsp Mexican oregano
¾ tsp salt (adjust to taste)
Freshly cracked black pepper (to taste)
1 tbsp olive oil
Optional garnishes: Cotija cheese, chopped cilantro

Instructions

Preheat oven to 400°F (200°C). Roast tomatoes for 20–30 minutes until their skins blister.
In a skillet, heat olive oil over medium heat. Sauté onions for 7–10 minutes until lightly browned. Add garlic and cook for 30 seconds. Reserve 2 spoonfuls of this mixture for blending.
Blend the roasted tomatoes with the reserved onion-garlic mixture and diced jalapeño. Adjust spice level to taste.
Add diced zucchini to the skillet. Sauté for 2–3 minutes. Season with salt, pepper, and Mexican oregano.
Pour the blended tomato sauce over the zucchini. Stir to coat and let simmer for 7–8 minutes until vegetables are tender.
Stir in corn and cook for an additional 2–3 minutes.
Adjust seasoning and serve hot, garnished with Cotija cheese and cilantro.

Notes

For a milder flavor, omit the jalapeño.
Substitute serrano peppers for extra spice or poblano peppers for a smoky twist.
Use fire-roasted canned tomatoes if fresh ones aren’t available.
Great as a taco filling, enchilada stuffing, or a side dish with rice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Side Dish
Method: Sauté and Simmer
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 120 kcal
Sugar: 5 g
Sodium: 250 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: Calabacitas Recipe, Healthy Mexican Dish, Vegetarian Zucchini Recipe