Calabacitas Mexican Style Zucchini
Experience the vibrant flavors of **Calabacitas Mexican Style Zucchini**, a comforting and colorful veggie-packed dish that’s as nutritious as it is delicious. This traditional Mexican recipe features tender zucchini, yellow squash, sweet corn, juicy roma tomatoes, and a hint of heat from poblano peppers, all cooked together with fragrant spices like cumin for a savory, flavor-rich medley. Topped with melted cheddar cheese or crumbly queso fresco and a sprinkle of fresh cilantro, this versatile dish can be served as a satisfying vegetarian main or a flavorful side. With just 15 minutes of prep time and 20 minutes to cook, this wholesome, one-skillet recipe is perfect for busy weeknights or as a crowd-pleaser at your next gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 4 medium zucchini, chopped into bite-sized pieces
- 2 medium yellow squash, chopped into bite-sized pieces
- 1.5 cups fresh corn kernels (or frozen, thawed)
- 2 medium roma tomatoes, diced
- 1 medium poblano pepper, diced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 1 cup cheddar cheese or queso fresco, shredded
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the zucchini, yellow squash, and poblano pepper to the skillet. Sauté for 5-6 minutes, stirring occasionally, until softened.
Stir in the fresh corn kernels and diced tomatoes. Cook for an additional 3-4 minutes, letting the flavors combine.
Season the mixture with salt, ground black pepper, and ground cumin. Mix well.
Reduce the heat to low, sprinkle the shredded cheese over the top, and cover the skillet. Allow the cheese to melt for 2-3 minutes.
Remove from heat, garnish with fresh cilantro if desired, and serve warm as a side dish or vegetarian main entree.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 58.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1047 mg | 81% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4945 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
