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Calabacitas

A vibrant Mexican sauté of tender zucchini and yellow squash with corn, tomatoes, onions, and mild chilies, finished with melted cheese and fresh cilantro—a quick, healthy comfort food perfect as a side or light main.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish, Vegetable
Cuisine Mexican
Servings 4 people
Calories 120 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups zucchini, chopped
  • 2 cups yellow squash, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 0.5 cup diced mild green chilies (optional)
  • 0.25 teaspoon cumin (optional)
  • to taste salt and pepper
  • 0.25 cup shredded Monterey Jack or queso fresco cheese
  • 0.25 cup fresh cilantro or parsley, chopped (optional)
  • to taste lime juice (optional)

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onion and sauté for 3–4 minutes until softened.
  • Stir in minced garlic and cook for 30 seconds until fragrant.
  • Add chopped zucchini and yellow squash. Season with salt, pepper, and cumin if using.
  • Cook, stirring occasionally, for 5–7 minutes until squash begins to soften.
  • Add corn, diced tomatoes, and green chilies if desired. Continue cooking for another 5–7 minutes until vegetables are tender.
  • Sprinkle shredded cheese over the top, cover, and cook for 1–2 minutes until cheese melts.
  • Remove from heat, garnish with chopped cilantro or parsley, and squeeze fresh lime juice over before serving.

Nutrition

Serving: 1peopleCalories: 120kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 5g
Keyword Budget-Friendly Recipes, Calabacitas, Easy Weeknight Dinners, Healthy Comfort Food, Vegan meal prep plan
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