Why I love this recipe
Growing up, we ate this dish pretty often, sometimes as a side dish and others as a quesadilla or taco filling. Mexican Calabacitas or calabacitas a la mexicana is one of those dishes that takes me back to the heart of traditional Mexican kitchens, where fresh vegetables are the show’s star.
This recipe holds a special place in my heart because it celebrates the everyday ingredients that are often staples in Mexican homes—zucchini (calabacitas), tomatoes, onions, and corn.
What I love most about Calabacitas is its versatility. This is perfect for those days when you want something healthy but don’t want to spend hours in the kitchen. Plus, the combination of sautéed zucchini with the sweetness of corn and the tanginess of tomatoes is simply irresistible.
Another reason this recipe is a favorite is its adaptability. You can easily adjust the heat level by adding or omitting the chile. It’s a dish that can be enjoyed on its own or paired with rice, beans, or tortillas for a more substantial meal. This dish is the epitome of comfort food with a healthy twist.
What are calabacitas?
Calabacitas is the Spanish word for small squash or zucchini. The term “calabacitas” can refer to both the vegetable and a popular Mexican recipe with sautéed zucchini as the main ingredient.
How to make “Calabacitas a la Mexicana”
- Prepare the Ingredients: Dice the zucchini, tomatoes, onions, and mince garlic. Dice the serrano if you want the dish to be spicier; if not, add it whole.
- Sauté the Aromatics
- Add zucchini to the skillet and cook until softened. Stir in corn.
- Add the Tomatoes: Add diced tomatoes.
- Season and Serve
How to serve
Tacos: Serve the calabacitas in warm corn tortillas for a light and flavorful taco. For extra flavor, add a sprinkle of crumbled queso fresco or shredded cheese and top with salsa or a dollop of sour cream.
Quesadillas: Use the calabacitas as a filling for quesadillas. Spread the calabacitas on one side of a flour or corn tortilla, add some shredded cheese, fold it over, and cook until the tortilla is crispy and the cheese is melted.
Rice Bowl: Serve the calabacitas over a fluffy white or brown rice bed. For a complete meal, top it with avocado slices, a squeeze of lime juice, and fresh cilantro or magic cilantro dressing.
Side Dish: Enjoy the calabacitas alongside grilled chicken, steak, or fish as a side dish. It’s a great way to add a healthy and colorful vegetable dish to your meal.
Tostadas: Spread a layer of refried beans on a crispy tostada shell, top with calabacitas, and garnish with shredded lettuce, cheese, and your favorite salsa.
Breakfast Scramble: Mix the calabacitas into scrambled eggs or tofu for a hearty and nutritious breakfast. Serve with a side of warm tortillas or toast.
Mexican Calabacitas
Equipment
- 1 10-in skillet
Ingredients
- 4 medium zucchini
- 2 ripe tomatoes
- ½ onion, white or yellow
- 1 clove garlic
- 1 chile serrano or jalapeño optional
- 1 cup fresh or canned corn kernels
- 2 tbsp vegetable or olive oil
- Big pinch of salt
Instructions
- Wash and cut zucchini, dice tomatoes and onions, and mince garlic. Dice the serrano if you want the dish to be spicier; if not, add it whole.
- Heat vegetable oil in a large skillet. Add onion and cook until translucent, then add garlic and chile, if using.
- Add zucchini to the skillet and cook until softened. Stir in corn and cook for another 3-4 minutes.
- Add diced tomatoes and cook for 3-5 minutes to create a light sauce.
- Season with salt and pepper to taste. Remove from heat.
- Transfer to a serving dish, garnish with cilantro, and serve hot with tortillas, over rice, or alongside your favorite protein.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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