Description
A delightful Mexican zucchini and corn medley, Calabacitas is a vibrant dish that combines fresh vegetables and enticing flavors, making it the perfect comforting side or main dish.
Ingredients
Scale
- 4 medium zucchini (about 1 lb total)
- 1 cup corn (fresh or frozen, about 5 oz)
- 1 medium onion (diced)
- 1 medium tomato (diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- To taste: salt and pepper
- Fresh cilantro (for garnish, optional)
Instructions
- Prep the zucchini: Start by washing and trimming the zucchini. Cut each zucchini in half lengthwise, then slice into thin half-moon shapes, ensuring even cooking.
- Heat the oil: In a large skillet, pour in the olive oil and heat it over medium heat. This sets the stage for those tantalizing flavors to get cozy.
- Sauté the onions: Add the diced onion to the skillet, sautéing for about 3 minutes until it turns translucent. Stir occasionally to avoid sticking.
- Cook the zucchini: Toss in the zucchini slices, stirring to combine. Cook for an additional 5 minutes, allowing them to soften slightly while still preserving their delightful crunch.
- Combine the final ingredients: Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to ensure each ingredient is coated with the spices, letting their flavors meld together.
- Finish cooking: Continue to cook the mixture for another 5-7 minutes until the zucchini is tender but not mushy, and all ingredients are well incorporated. Give it a taste, adjusting seasoning if needed.
- Garnish and serve: Remove from heat and sprinkle with fresh cilantro if desired. Serve hot as a delicious side or a veggie-packed main.
Notes
Experiment with add-ins like black beans for protein or jalapeños for heat. Calabacitas pairs well with grilled meats or can be enjoyed as a standalone dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Calabacitas, zucchini, corn, Mexican recipe, vegan side dish