Mexican Calabacitas
Mexican Calabacitas is a traditional dish with healthy and vibrant flavors. This recipe features calabacitas (zucchini) sautéed with ripe tomatoes, onions, and fresh corn, all seasoned with garlic and optional spicy chiles for a bit of heat. It's a versatile dish that can be served as a side, taco filling, quesadilla filling, or light main course. Perfect for those who love fresh, wholesome ingredients, Mexican Calabacitas is a flavorful and easy-to-make dish that captures the essence of Mexican home
4 people
Calories: 141kcal
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
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