Calabacitas Recipe

Calabacitas Recipe


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.

Prep: 20 mins
Cook: 20 mins
Total: 40 mins


  • lbs zucchini, or squash
  • 1 small onion
  • 3 cloves garlic
  • 1 jalapeno
  • 3 plum tomatoes
  • 2 cups corn kernels
  • 1 tsp Mexican oregano
  • ¾ tsp salt, plus more to taste
  • freshly cracked black pepper, to taste
  • Cotija cheese , optional
  • cilantro, freshly chopped, optional
  • olive oil


  1. Give the tomatoes a good rinse and let them roast in a 400 degrees F oven for 20 minutes or until needed.

  2. 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.

  3. Take a couple of spoonfuls of the onion-garlic mixture from the pan and add it to the blender.

  4. 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.

  5. 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.

  6. 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.

  7. Take a final taste for seasoning.

  8. Serve immediately with choice of garnish. Cotija cheese and freshly chopped cilantro are good options.

  9. Store leftovers in an airtight container in the fridge where they will keep for a few days.

Recipe Notes

If using fresh corn kernels you can add them in when you add the zucchini. 


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