This Easy Calabacitas dish is a colorful mix of fresh zucchini, corn, and bell peppers cooked to perfection! It’s delicious, healthy, and super quick to make.
I love how vibrant this dish looks on my table. Plus, it’s a great way to sneak in those veggies! You can serve it as a side or even as a filling main dish. Yum!
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These are the stars of the dish! If you can’t find them, try using eggplant or bell peppers for a similar texture. I find using different colors of squash makes the dish pop!
Fresh Corn: Corn adds sweetness and crunch. If fresh corn isn’t available, canned or frozen corn works just fine. Just make sure to drain it well before adding.
Onions: Any onion will work, but yellow onions are the sweetest. For a milder flavor, use green onions or shallots instead.
Jalapeño: This adds a bit of heat! If you want it milder, you can skip it or use a green bell pepper instead. I love the balance of flavors when it’s present.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, parsley can be a good substitute, or just leave it out!
What’s the Best Way to Cook Zucchini and Squash?
Cooking zucchini and squash properly is key to getting the right texture. Here are my tips:
- Start by sautéing them over medium heat for even cooking.
- Don’t overcrowd the pan, as they will steam instead of sauté. Make sure there’s room to stir!
- Cook until they’re just tender but still slightly firm—this keeps them flavorful and vibrant.
Following these simple steps will help your veggies shine in this dish! Enjoy your cooking adventure with this healthy and quick Calabacitas recipe.
Easy Calabacitas Recipe with Fresh Veggies
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis (calabacitas), diced
- 1 medium yellow squash, diced
- 1 cup fresh corn kernels (about 2 ears)
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 2 cloves garlic, minced
Extras (Optional):
- 1/2 cup fresh or canned black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded Mexican cheese blend or queso fresco
For Cooking:
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 15 minutes to cook, making it roughly 25 minutes from start to finish. Perfect for a quick and healthy meal!
Step-by-Step Instructions:
1. Start with Heating:
In a large skillet, heat the vegetable oil over medium heat. This will get the oil nice and hot for sautéing the veggies.
2. Sauté Onions and Jalapeño:
Add the finely chopped onion and jalapeño (if using) to the skillet. Sauté them together until the onions are softened, which should take about 3-4 minutes. Your kitchen will start to smell wonderful!
3. Add Garlic:
Stir in the minced garlic and let it cook for another 30 seconds. Be careful not to let it burn; we just want it fragrant!
4. Cook the Zucchini and Squash:
Add the diced zucchinis and yellow squash to your skillet. Cook these for about 5 minutes, stirring occasionally until they start to soften. We want them tender but still a little firm—just the way I like them!
5. Incorporate Corn and Tomato:
Mix in the fresh corn kernels and diced tomato. Keep cooking for another 5 minutes to allow everything to blend together and the veggies to become tender but still colorful.
6. Add Black Beans and Season:
If you’re using black beans, stir them in now along with the ground cumin, salt, and pepper. Cook for an additional 2 minutes to warm everything through and let the flavors mingle.
7. Finishing Touches:
Remove the skillet from heat and sprinkle chopped cilantro and cheese on top if you like. This makes presentation super appealing!
8. Serve and Enjoy!
Serve your warm Calabacitas as a delicious side dish or alongside warm tortillas for a light main meal. It’s nutritious, colorful, and oh-so-tasty!
This easy Calabacitas recipe is perfect for any meal and is a lovely way to celebrate fresh vegetables with simple seasoning and bright flavors!
FAQ About Easy Calabacitas
Can I Use Frozen Vegetables Instead?
Yes, you can use frozen zucchini, squash, and corn. Just remember to thaw and drain them before cooking. Frozen veggies can release more water, so you may want to sauté them a little longer to achieve the right texture!
How Can I Make This Recipe Spicier?
If you prefer more heat, consider using a spicier pepper, like serrano or adding a dash of cayenne pepper. You can also incorporate red pepper flakes while cooking to enhance the heat levels!
Can I Make This Dish Vegan?
Absolutely! This recipe is already vegan if you omit the cheese. You might want to add more flavor by increasing the spices or using a splash of lime juice for brightness!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. Enjoy it the next day; it tastes even better!
