Calabacitas
Calabacitas is a traditional Mexican dish featuring sautéed zucchini, corn, tomatoes, and chilies. It’s a fresh and tasty side dish that’s easy to prepare and perfect for any meal.
Nutrition
Calories: 150cal
Carbohydrate: 12g
Protein: 4g
Fat: 10g
Cholesterol: – -mg
Sodium: 250mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 medium tomatoes, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1/2 cup queso fresco, crumbled
Instructions
- Heat the olive oil in a large skillet over medium heat. Make sure the skillet is big enough to accommodate all the ingredients comfortably.
- Add the diced onion to the skillet and sauté for about 5 minutes, until the onion becomes translucent. Stir occasionally to prevent burning.
- Stir in the minced garlic and cook for an additional 1 minute, or until the garlic becomes fragrant. Be careful not to burn the garlic.
- Add the diced zucchini to the skillet and cook for about 5 minutes. Stir occasionally to ensure the zucchini softens evenly.
- Add the corn kernels, diced tomatoes, and chopped jalapeño to the skillet. Stir everything together to combine well.
- Season the mixture with salt and black pepper. Continue to cook for another 10 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Remove the skillet from heat and stir in the chopped cilantro. The cilantro adds a fresh flavor and vibrant color.
- Transfer the calabacitas to a serving dish and sprinkle with crumbled queso fresco on top.
