Easy Calabacitas Recipe You'll Crave Again and Again
This calabacitas recipe is a vibrant skillet dish made with sautéed zucchini, corn, tomatoes, bell peppers, and melted cheese. It’s full of color, cozy flavor, and comforting textures—perfect for a quick side or a light main dish with Mexican-inspired flair.
Equipment
- Large nonstick or cast-iron skillet (12-inch)
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Wooden Spoon or Spatula
- Lid for skillet (to melt cheese evenly)
Ingredients
- 3 medium zucchini diced
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 bell pepper chopped
- 2 Roma tomatoes diced
- 2 cups corn kernels fresh or frozen
- 1 4 oz can diced green chiles
- 1 tsp ground cumin
- ½ tsp dried oregano Mexican oregano if possible
- 1 tsp salt
- ½ tsp black pepper
- 1½ cups shredded Monterey Jack or queso Oaxaca
- 2 Tbsp chopped fresh cilantro
- Lime wedges for serving
Optional (Add if Desired):
- ½ cup cooked black beans
- ½ cup canned hominy
- Extra cheese for topping
- Pinch of crushed red pepper flakes for heat
Instructions
- Heat oil in skillet over medium heat. Sauté onion and bell pepper until soft (about 3–4 minutes).
- Add garlic, cumin, and oregano. Stir for 1 minute until fragrant.
- Stir in zucchini and green chiles. Cook 5–6 minutes until zucchini is just tender.
- Add corn and tomatoes. Season with salt and pepper. Cook 3–4 minutes until warmed through.
- Sprinkle cheese on top, cover, and reduce heat. Let melt for 2 minutes.
- Turn off heat, top with cilantro, and serve with lime wedges.
Notes
Naturally vegetarian and gluten-free. For best flavor and texture, avoid overcooking the zucchini. Fresh or frozen corn both work well.