Calabacitas is a truly satisfying dish in Mexican cuisine, even for meat lovers! This vegetarian delight, often simply translated as “zucchini,” is incredibly versatile. You can use various types of Mexican Squash to create this dish and achieve fantastic results every time.
It perfectly showcases the magic of Mexican cooking – transforming fresh, healthy ingredients into something uniquely flavorful and delicious. It’s all about simple, unprocessed goodness. No bottled sauces, just a vibrant mix of fresh vegetables.
Here’s what you’ll need to get started:
- 2 zucchini (about 1.5 lbs total, but other squash varieties work great!)
- 3 plum tomatoes
- 1 small onion
- 3 garlic cloves
- 1 jalapeno pepper
- 2 cups corn
Veggie ingredients for Calabacitas
Feel free to experiment with different types of squash you have available. Now, let’s get those tomatoes roasting – this step really enhances the depth of flavor.
Preheat your oven to 400°F (200°C). Place the plum tomatoes on a baking sheet and roast for 20-30 minutes, or until softened. Don’t worry about being precise with timing; they just need to be roasted by the time you need them.
While the tomatoes are roasting, finely chop the onion. Heat some oil in a skillet over medium heat and add the chopped onion.
Sauté the onion for about 7-10 minutes, until it begins to brown and caramelize. Those browned bits are key – they add a wonderful depth of flavor to the dish. Next, add 3 cloves of minced garlic and cook for another 30 seconds, until fragrant.
Set aside a couple of spoonfuls of this onion-garlic mixture in a blender; this will be combined with the roasted tomatoes later to create a flavorful sauce.
Now, chop your zucchini (or other Mexican squash) into roughly 1/4-inch pieces. Add the squash to the skillet with the remaining onion-garlic mixture, along with:
- ¾ teaspoon salt
- Freshly cracked black pepper
- 1 teaspoon Mexican oregano
If you don’t have Mexican oregano, don’t worry too much. It adds a distinct flavor, but the dish will still be delicious without it. Regular oregano isn’t a great substitute, so it’s better to simply omit it if you don’t have Mexican oregano on hand.
As the Mexican squash cooks for a few minutes, you can prepare the tomato sauce. Add the roasted tomatoes to the blender, along with ¼ of the jalapeno pepper (remove seeds for less heat). Make sure those couple of spoonfuls of the onion-garlic mixture you set aside are also in the blender.
Adding one quarter jalapeno to the tomatoes
Blend until smooth. Taste the sauce and add more jalapeno, little by little, until you reach your desired level of spiciness. Jalapenos can vary in heat, so adjust to your preference. For a milder flavor, you can use less jalapeno or substitute with a milder pepper. For more heat, consider using serrano peppers instead of jalapenos.
Pour the blended tomato sauce into the skillet with the Mexican squash and stir well to coat everything evenly.
Simmer for another 7-8 minutes, or until the squash is tender but still slightly firm. Avoid overcooking, as it can become mushy. If the pan seems dry, you can add a splash of vegetable stock or water – about ½ cup should be sufficient. However, the tomatoes usually provide enough liquid.
Finally, add the corn. If you’re using canned corn, add it now, as it just needs to heat through. If using fresh corn kernels, you can add them earlier, along with the Mexican squash, as they will need a bit longer to cook.
Adding corn to the Calabacitas
Give it a final taste and adjust the seasoning if needed, adding more salt and pepper to your liking.
And there you have it – Calabacitas! It’s amazing how much flavor comes from such simple, fresh ingredients. This dish is a testament to the beauty of Mexican vegetarian cooking.
While Calabacitas makes a fantastic filling for tacos, burritos, or enchiladas, try it on its own first. It’s incredibly satisfying as a standalone meal.
For a final touch, garnish with crumbled Cotija cheese and freshly chopped cilantro. These are optional but highly recommended for added flavor and freshness.
Enjoy this simple yet flavorful Mexican squash recipe! Experiment with different types of squash to discover your favorite variations of Calabacitas.
P.S. If you’re in the mood for soup, you can easily turn this into a delicious Calabacitas soup!
Buen Provecho!
Calabacitas Recipe
This vegetarian Calabacitas recipe highlights the deliciousness of Mexican squash and is perfect for everyone! It’s packed with flavor from healthy, fresh ingredients.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 118kcal
Author: Mexican Please
Ingredients
- 1.5 lbs zucchini or Mexican squash (about 2 medium zucchinis)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno, seeded and chopped
- 3 plum tomatoes
- 2 cups corn kernels (canned or fresh)
- 1 teaspoon Mexican oregano
- ¾ teaspoon salt, plus more to taste
- Freshly cracked black pepper to taste
- Cotija cheese, for garnish (optional)
- Freshly chopped cilantro, for garnish (optional)
- Olive oil or vegetable oil
Instructions
- Preheat oven to 400°F (200°C). Rinse tomatoes and roast for 20 minutes, or until soft.
- Finely chop onion. Heat oil in a skillet over medium heat and sauté onion for 7-10 minutes, until starting to brown. Add minced garlic and cook for 30-60 seconds.
- Set aside a couple of spoonfuls of onion-garlic mixture in a blender.
- Rinse and chop zucchini or Mexican squash into ¼-inch pieces, discarding ends. Add squash to skillet with onion-garlic mixture. Add salt, pepper, and Mexican oregano. Sauté for a few minutes.
- Rinse and quarter jalapeno, remove stem and seeds if desired. Add roasted tomatoes to blender, along with ¼ of the jalapeno and reserved onion-garlic mixture. Blend until smooth. Taste and add more jalapeno for desired heat.
- Pour tomato mixture into skillet with squash. Simmer for 7-8 minutes, or until squash is tender but slightly firm. If using canned corn, add now to heat through. If using fresh corn, add with squash.
- Taste and adjust seasoning.
- Serve hot, garnished with Cotija cheese and cilantro, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Notes
- For canned corn, add at the end to heat through. For fresh corn kernels, add with the squash.
- If the pan seems dry, add ½ cup vegetable stock or water.
- To make Calabacitas soup, check out our Easy Calabacitas Soup recipe.
Enjoy this delicious and easy Mexican Squash (Calabacitas) recipe!
