Calabacitas (Mexican Zucchini)

Calabacitas (Mexican Zucchini)

Tender zucchini simmers with corn, tomatoes, and melted cheese for a simple vegetable side.

Total 35 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Calabacitas is a staple Mexican home-cooked dish made by sautéing zucchini with corn, onion, and tomato, then finishing with melted cheese for a creamy, comforting result. It comes together quickly in one skillet and pairs well with rice, beans, or warm tortillas as a side or light main.

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 4 cups zucchini, diced
  • 1 cup corn kernels, fresh or frozen
  • 1 poblano pepper, diced
  • 1 cup Roma tomatoes, diced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Mexican crema
  • 1 cup queso fresco, crumbled
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Heat the vegetable oil in a 9-inch skillet over medium heat.

  2. Add the diced onion and cook, stirring occasionally, until softened and translucent.

  3. Stir in the garlic and cook until fragrant.

  4. Add the diced zucchini, corn, and poblano pepper to the skillet and stir to combine.

  5. Stir in the diced tomatoes, cumin, salt, and black pepper.

  6. Cover and cook, stirring occasionally, until the zucchini is tender but not mushy.

  7. Reduce the heat to low and stir in the Mexican crema until evenly coated.

  8. Sprinkle the crumbled queso fresco over the top and cook until just melted, about 2 minutes.

  9. Remove from heat, garnish with chopped cilantro, and serve warm.

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    Calabacitas (Mexican Zucchini)

    Calabacitas is a staple Mexican home-cooked dish made by sautéing zucchini with corn, onion, and tomato, then finishing with melted cheese for a creamy, comforting result. It comes together quickly in one skillet and pairs well with rice, beans, or warm tortillas as a side or light main.

    35 min 4 servings 265 cal

    Ingredients

    • 2 tablespoons vegetable oil
    • 1/2 white onion, diced
    • 2 cloves garlic, minced
    • 4 cups zucchini, diced
    • 1 cup corn kernels, fresh or frozen
    • 1 poblano pepper, diced
    • 1 cup Roma tomatoes, diced
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup Mexican crema
    • 1 cup queso fresco, crumbled
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      Heat the vegetable oil in a 9-inch skillet over medium heat.

    2. 2

      Add the diced onion and cook, stirring occasionally, until softened and translucent.

    3. 3

      Stir in the garlic and cook until fragrant.

    4. 4

      Add the diced zucchini, corn, and poblano pepper to the skillet and stir to combine.

    5. 5

      Stir in the diced tomatoes, cumin, salt, and black pepper.

    6. 6

      Cover and cook, stirring occasionally, until the zucchini is tender but not mushy.

    7. 7

      Reduce the heat to low and stir in the Mexican crema until evenly coated.

    8. 8

      Sprinkle the crumbled queso fresco over the top and cook until just melted, about 2 minutes.

    9. 9

      Remove from heat, garnish with chopped cilantro, and serve warm.