Calabacitas

A delicious Calabacitas recipe featuring fresh vegetables and spices, perfect for a healthy meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Mexican

Servings servings

Calories 250 kcal

Equipment

large flattop griddle
large cast iron skillet

Ingredients

3 tablespoons olive oil
1 yellow onion chopped about 2 cups
3 small yellow squash cut into ¼-inch-thick half-moons (about 4 cups)
3 small zucchini cut into ¼-inch-thick half-moons (about 4 cups)
1.5 teaspoons kosher salt
1 teaspoon ground cumin
0.75 teaspoon dried Mexican oregano
0.5 teaspoon black pepper
2 ears fresh yellow corn shucked and kernels removed (1 ½ pounds total)
3 cans chopped hot green chiles drained (4-ounce each)
3 cloves garlic finely chopped (1 tablespoon)
2 tablespoons unsalted butter cut into pieces
4 ounces shredded asadero cheese or Mexican-style 4-cheese blend (optional, about 1 cup)
crumbled queso fresco fresh Mexican cheese
fresh cilantro leaves

Instructions

Preheat a large flattop griddle to medium, or heat a large cast-iron skillet over medium. Drizzle oil evenly over griddle or in skillet. Add onion; cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add yellow squash, zucchini, salt, cumin, oregano, and black pepper; cook, stirring often, until squash is tender-crisp, 5 to 8 minutes. Add corn, chiles, and garlic; cook, stirring often, until corn is tender, 1 to 2 minutes. Turn off griddle, or remove skillet from heat.
Scatter butter evenly over squash mixture, and sprinkle with asadero cheese (if using). Let stand for 30 seconds; gently toss to combine. Transfer mixture to a platter or shallow bowl. Garnish with queso fresco and cilantro leaves. Serve immediately.

Notes

Let leftovers cool completely, then refrigerate in an airtight container for up to four days. Reheat gently in a skillet over low heat or in the microwave, stirring halfway through. You can chop all the vegetables up to two days in advance and store them in the fridge. The dish itself is best enjoyed fresh, but it reheats well if you cook it slightly and then finish cooking when ready to serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Keyword Calabacitas, Healthy Recipe, oven recipe, seasonal vegetables, squash recipe, vegetable dish