This Easy Calabacitas is a colorful and tasty dish made with fresh zucchini, corn, and peppers. It’s quick to cook and packed with veggies that everyone will love!
I love making this dish as a side or even a light main course. Plus, it’s perfect for using up those extra veggies hiding in the fridge. Who knew being healthy could be so yummy? 😄
Key Ingredients & Substitutions
Zucchini: This dish needs fresh zucchini for its mild flavor and great texture. If you can’t find zucchini, you can substitute with yellow squash. They have a similar taste and texture.
Corn: Fresh corn gives a lovely sweetness. If it’s out of season, feel free to use frozen corn or canned corn (drained) instead. They work well and save time!
Poblano Pepper: Poblano adds a nice depth, but you can swap it for a green bell pepper for a milder taste, or even a jalapeño for some spice if you like a kick.
Cheese: I love adding Monterey Jack for its melting quality. If you want it dairy-free, leave it out or try a vegan cheese substitute.
How Do I Get the Vegetables Just Right?
Cooking the veggies perfectly is key to this dish. The goal is to soften them without losing their crunch. Here’s how to do it:
- Start by sautéing the onions until they’re translucent—this usually takes about 3 minutes.
- Next, add garlic and peppers, cooking just until fragrant. This prevents them from burning and keeps their flavors fresh.
- When you add the zucchini, make sure to stir occasionally. You want it tender but not mushy, which takes about 5 minutes of cooking.
- Lastly, add the corn and tomatoes, cooking just enough to warm them through—about 5 minutes. This keeps their vibrancy!
By following these steps, you get the perfect texture and flavors for your Calabacitas. Enjoy your cooking! 🌱
Easy Calabacitas Recipe with Fresh Veggies
Ingredients You’ll Need:
- 2 medium zucchini (calabacitas), diced
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 1 medium tomato, diced
- 1 small onion, finely chopped
- 1 small poblano or green bell pepper, diced
- 1-2 cloves garlic, minced
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup fresh or frozen peas (optional)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1/4 teaspoon ground cumin (optional)
- 1/2 cup shredded cheese (such as Monterey Jack or queso fresco), optional
How Much Time Will You Need?
This Easy Calabacitas recipe takes about 10 minutes to prep and 15 minutes to cook, making the total time around 25 minutes. It’s a quick and healthy option for lunch or dinner, perfect for busy days!
Step-by-Step Instructions:
1. Start with the Oil:
Heat the vegetable oil or olive oil in a large skillet over medium heat. You want it hot but not smoking.
2. Sauté the Onions:
Add the chopped onion to the skillet. Cook, stirring occasionally, until the onions become translucent, which takes about 3 minutes. This enhances the flavor of your dish!
3. Add Garlic and Peppers:
Stir in the minced garlic and diced poblano or green bell pepper. Cook for another 2 minutes until everything is fragrant and the peppers soften a bit.
4. Cook the Zucchini:
Add the diced zucchini to the skillet. Stir occasionally and cook until it begins to soften, around 5 minutes. You want it to stay slightly crunchy.
5. Mix in Remaining Veggies:
Now, it’s time to add the fresh corn kernels, diced tomato, and peas if you’re using them. Cook everything together for another 5 minutes, stirring occasionally. Make sure all veggies are tender but still have some bite.
6. Season It Up:
Sprinkle with salt, pepper, and ground cumin to taste. Give it a good stir to combine all the flavors.
7. Freshen It Up:
Remove from heat and stir in the fresh cilantro for that extra flavor boost.
8. Optional Cheese Topping:
If you like, sprinkle some shredded cheese on top while it’s still warm so it can melt slightly.
9. Serve & Enjoy:
Serve your Calabacitas warm as a side dish or light main course with tortillas or over rice. Enjoy the vibrant flavors and healthy veggies!
Happy cooking and savor every bite of your fresh Calabacitas! 🌽🥒
Frequently Asked Questions (FAQ)
Can I Make Calabacitas with Other Vegetables?
Absolutely! Calabacitas is versatile, so feel free to add other vegetables like bell peppers, carrots, or even spinach. Just ensure that the cooking times are adjusted so that everything is cooked perfectly!
What Can I Use Instead of Fresh Corn?
If fresh corn isn’t available, frozen corn works great as a substitute! Simply add it directly to the pan with the other vegetables; there’s no need to thaw it first. Canned corn is also an option—just remember to drain it well.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or warm it gently on the stove, adding a splash of water if it seems too dry.
Can I Add Protein to This Dish?
Definitely! You can add cooked beans for a vegetarian protein boost or even grilled chicken or shrimp to make it a heartier meal. Just sauté the protein separately and mix it in at the end.
