Calabacitas Recipe
Calabacitas is a delicious and colorful dish made primarily with zucchini, corn, and peppers. This dish is healthy, quick to prepare, and perfect as a side or a light main course.
Equipment
- 1 Large skillet
- 1 Spatula
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 medium zucchini, chopped About 3 cups.
- 1 cup corn kernels Fresh, frozen, or canned.
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt
- to taste black pepper
- ¼ cup fresh cilantro, chopped For garnish.
- ½ cup crumbled queso fresco or feta cheese Optional.
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent.
- Add the chopped red and green bell peppers to the skillet. Cook for another 3-4 minutes until the peppers begin to soften.
- Stir in the zucchini and corn kernels. Add the cumin, chili powder, salt, and black pepper. Mix everything well.
- Cook for an additional 5-7 minutes until the zucchini is tender but still slightly crisp, stirring occasionally.
- Remove from heat and, if desired, sprinkle with crumbled queso fresco or feta cheese and fresh cilantro for garnish before serving.
- Serve the calabacitas warm as a side dish or light main course.
Notes
Feel free to add other vegetables such as diced tomatoes or jalapeños for extra flavor and heat.
This dish pairs well with tortillas, rice, or as a topping for tacos.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave before serving.