Calabacitas Zucchini Squash
Bright, fresh, and full of Latin-inspired flavors, Calabacitas Zucchini Squash is a vibrant medley of tender zucchini, yellow squash, sweet corn, and juicy Roma tomatoes, perfectly seasoned with cumin and oregano. This easy and versatile vegetarian recipe comes together in just 35 minutes, making it an ideal weeknight side dish or a hearty meatless main when paired with tortillas or rice. A hint of jalapeño adds optional heat, while a sprinkle of crumbly cotija cheese and fresh cilantro takes each bite to the next level. Packed with wholesome ingredients and bold flavors, this traditional Mexican-inspired dish is a delicious way to celebrate summer produce.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1.5 cups (fresh or frozen) corn kernels
- 3 medium-sized Roma tomatoes
- 1 medium-sized white onion
- 2 large garlic cloves
- 1 medium-sized jalapeño (optional)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup (crumbled) cotija cheese (optional)
- 0.25 cup (chopped) fresh cilantro (optional)
Instructions
Wash all the vegetables thoroughly.
Dice the zucchini and yellow squash into bite-sized pieces, about 1/2-inch cubes.
Chop the Roma tomatoes into small chunks and set aside.
Dice the white onion finely and mince the garlic cloves.
If using, finely chop the jalapeño. Remove the seeds for a milder flavor, or leave them in for extra heat.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Once the oil is hot, add the diced onion and cook for 2-3 minutes, stirring frequently, until it starts to soften and turn translucent.
Add the minced garlic and chopped jalapeño (if using). Cook for another 1-2 minutes, stirring to avoid burning the garlic.
Add the zucchini and yellow squash to the skillet. Stir well to combine with the onion mixture. Cook for about 5 minutes, stirring occasionally, until the squash begins to soften.
Stir in the corn kernels, chopped tomatoes, ground cumin, and oregano. Mix everything together and season with salt and black pepper to taste.
Lower the heat to medium-low and let the mixture simmer for about 8-10 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Remove from heat and let the calabacitas rest for a minute or two.
If desired, sprinkle crumbled cotija cheese and chopped fresh cilantro on top before serving.
Serve warm as a side dish or as a main dish accompanied by warm tortillas or rice.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 64.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1130 mg | 87% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3372 mg | 72% | |
*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.
