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A colorful and savory Calabacitas recipe cooked in a cast-iron skillet, featuring tender zucchini, sweet corn, red bell peppers, and ripe tomatoes. Garnished with fresh cilantro, crumbled queso fresco, and lime wedges, this traditional Mexican zucchini dish is a flavorful and healthy vegetarian meal, perfect as a side or main course.

Easy 20-Minute Calabacitas Recipe

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Traditional Mexican calabacitas recipe combines tender squash, sweet corn, and mild peppers for a perfect side dish or vegetarian main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium zucchini or Mexican squash diced (½-inch pieces)
  • 2 cups corn kernels fresh or frozen
  • 1 medium white onion diced
  • 2 Roma tomatoes diced
  • 2 poblano peppers or 1 can 4 oz diced green chilies
  • 3 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 1 cup Mexican crema or sour cream optional
  • 1 cup queso fresco or Monterey Jack cheese
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups

Method
 

PREP VEGETABLES (15 MIN)
  1. Wash and dice all vegetables
    Preparing fresh ingredients for an authentic Calabacitas recipe on a rustic wooden cutting board. Diced zucchini, chopped onions, minced garlic, roasted poblano peppers, and fresh corn being cut from the cob highlight the vibrant and wholesome elements of this traditional Mexican zucchini dish.
  2. If using fresh poblanos, roast, peel, seed, and dice
COOK BASE (7 MIN)
  1. Heat oil in large skillet
    Sautéing diced onions, minced garlic, and roasted poblano peppers in a sizzling skillet for an authentic Calabacitas recipe. The steam rising from the pan captures the rich aroma of this traditional Mexican zucchini dish, which is a flavorful and healthy vegetarian meal.
  2. Sauté onions until clear
  3. Add garlic (30 sec)
  4. Cook poblanos 2 min
COOK VEGETABLES (12 MIN)
  1. Add zucchini, salt, pepper
  2. Cook 5-7 minutes
  3. Add corn and tomatoes
  4. Cook 5-7 more minutes
FINISH (1 MIN)
  1. Add Mexican crema
  2. Top with queso fresco
  3. Add cilantro
  4. Serve with lime

Nutrition

Serving: 235gCalories: 165kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.8gCholesterol: 15mgSodium: 320mgPotassium: 685mgFiber: 4gSugar: 6gVitamin A: 1250IUVitamin C: 45mgCalcium: 120mgIron: 1.8mg

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Freeze without dairy for up to 3 months
  • Reheat gently in a skillet or microwave to maintain vegetable texture

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