Description
This traditional Calabacitas recipe is a vibrant Mexican dish made with zucchini, corn, tomatoes, and cheese. It’s a quick, healthy, and flavorful side or vegetarian main that’s naturally gluten-free and easy to customize with your favorite veggies or proteins. Ready in under 30 minutes!
Ingredients
2 medium zucchini, sliced into half-moons
1 cup corn kernels (fresh, frozen, or canned)
1 small bell pepper, diced (any color)
1 medium tomato, chopped
½ medium onion, diced
2 cloves garlic, minced
1 small jalapeño (optional), finely chopped
½ cup cheese (Cotija, Monterey Jack, or queso fresco)
2 tbsp olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions
Sauté the aromatics:
In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, cooking for 2–3 minutes until softened and fragrant.Add tomato and bell pepper:
Stir in the diced tomato and bell pepper. Cook for another 3 minutes until softened.Add zucchini and corn:
Toss in the zucchini and corn. Cook for 5–7 minutes, stirring occasionally, until zucchini is tender but not mushy.Season and simmer:
Season with salt, pepper, and chopped jalapeño if using. Simmer uncovered for 5 more minutes to let flavors meld.Finish with cheese:
Sprinkle with cheese and stir gently to melt. Garnish with cilantro if desired.
Notes
- Spicier? Swap jalapeño for serrano or add red pepper flakes.
- Creamy twist? Add a spoonful of sour cream or Mexican crema.
- Vegan version: Omit cheese or use plant-based alternatives.
- Great for leftovers: Reheat in a skillet with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 5g
- Sodium: 270mg
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g