How To Make Calabacitas
Rich in Mexican flavors, this calabacitas recipe serves a vegan dish, brimming with fresh flavors. It's made with zucchini, corn, & tomatoes.
Give the tomatoes a good rinse and let them roast in a 400 degrees F oven for 20 minutes or until needed.
Finely chop a small onion and get it cooking in some oil over medium heat. Let it 7 to 10 minutes until it's starting to brown. Add garlic cloves and cook for 30 to 60 seconds.
Take a couple of spoonfuls of the onion-garlic mixture from the pan and add it to the blender.
Give the zucchinis a good rinse and cut them up into ¼-inch sized pieces. Add the chopped zucchini to the onion-garlic mixture in the pan, along with ¾ teaspoon of salt, freshly cracked black pepper, and Mexican oregano. Stir well and let it saute for a couple of minutes while adding the tomato mixture together.
Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with ¼ of the jalapeno. Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right.
Add the tomato mixture back to the saucepan and let the zucchini simmer in it for 7 to 8 minutes or until the zucchini is tender but still a little firm. Add corn.
Take a final taste for seasoning.
Serve immediately with choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
If using fresh corn kernels you can add them in when you add the zucchini.
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