Calabacitas a la Mexicana (Mexican Zucchini)
Calabacitas a la Mexicana — classic Mexican sautéed zucchini with tomatoes, corn, onion, and chile. This traditional recipe is naturally vegan, gluten-free, and ready in just 25 minutes. Serve as a side dish, taco filling, quesadilla stuffing, or over rice for a complete meal. Simple ingredients, big flavor, and a dish that tastes like home.
4 people
Calories: 141kcal
Ingredients
- 4 medium calabacitas or zucchini
- 2 ripe tomatoes
- ½ onion, white or yellow
- 1 clove garlic
- 1 chile serrano or jalapeño optional
- 1 cup fresh, frozen or canned corn kernels
- 2 tbsp vegetable or olive oil
- Big pinch of salt
Instructions
- Dice the zucchini (bite-size), tomatoes, and onion. Mince the garlic. If using serrano/jalapeño, either dice it (spicier) or add it whole (milder), and remove it at the end.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to soften and turn translucent, about 2–3 minutes. Add the garlic (and chile if using) and cook 30 seconds just until fragrant (don’t let the garlic brown).
- Add the diced tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes release their juices and look saucy, about 3–5 minutes. (This is your “a la Mexicana” base.)
- Add the zucchini and toss to coat in the tomato mixture. Cook 4–6 minutes, stirring gently, until the zucchini is tender but still holds its shape. If the pan looks watery, keep the heat at medium-high so it sautés instead of steams.
- Stir in the corn and cook 2–3 minutes until warmed through. Taste and adjust salt. If you added the chile whole, remove it now.
- Transfer to a serving dish, garnish with cilantro, and serve hot with corn tortillas, flour tortillas, over rice, or alongside your favorite protein.
Notes
- Keep heat medium-high and use a wide skillet so the zucchini doesn’t steam.
- Don’t over-stir—gentle tossing keeps zucchini from breaking down.
- Dice zucchini evenly so everything finishes at the same time.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 104mg | Potassium: 739mg | Fiber: 4g | Sugar: 9g | Vitamin A: 937IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 1mg