Easy Calabacitas Recipes
Quick, colorful calabacitas with tender zucchini, sweet corn, and tomatoes. A melty cheese finish makes it irresistible.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1 cup chopped yellow onion
- 2 tbsp finely chopped jalapeño seeded for milder heat
- 1 tbsp minced garlic
- 4 cup diced zucchini
- 1.5 cup corn kernels fresh or frozen
- 1.25 cup diced tomatoes drained if very juicy
- 0.25 cup low-sodium vegetable broth
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper
- 1 tbsp fresh lime juice
- 0.25 cup chopped fresh cilantro
- 0.75 cup shredded Monterey Jack or crumbled cotija
Instructions
Preparation Steps
- Warm the oil in a large skillet over medium heat.
- Soften onion and jalapeño, stirring, 3–4 minutes.
- Stir in garlic, cumin, and oregano; cook until fragrant, 30 seconds.
- Add zucchini; cook, stirring, until edges begin to brown, 4–5 minutes.
- Pour in broth, then fold in corn and tomatoes.
- Simmer until zucchini is tender and liquids reduce, 5–7 minutes.
- Stir in lime juice and cilantro; season with salt and pepper.
- Sprinkle cheese over the top; cover to melt for 1 minute, then serve.
Notes
Variation: Add 1/2 cup roasted diced green chiles or a squeeze of hot sauce for extra kick. For protein, stir in cooked chorizo or black beans. Serve with warm tortillas or over rice.
Storage: Refrigerate up to 4 days. Reheat gently on the stove; add a splash of broth if needed.
This recipe is an original creation inspired by classic Easy Calabacitas Recipes flavors. All ingredient ratios and instructions are independently developed.