Have you ever heard of Calabacitas? It’s Spanish for “little squash” and it’s a dish that’s been loved for generations. Originally created by Pueblo communities and shaped by trade along El Camino Real, this recipe is all about fresh veggies and bold flavors. Traditionally, it’s made with squash, corn, onions, and chiles. But my version? It takes things up a notch with roasted tomatoes, zucchini, and a sprinkle of spice. You can serve it as a side or make it the star of your meal—either way, it’s a delicious way to spotlight seasonal veggies.
What to Know Before You Start
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
Here’s the great part: this recipe is super easy to scale. Cooking for a crowd? Double the ingredients. Just need a small batch? Halve the recipe—it’s that simple.
Skill Level: Beginner-friendly—it’s perfect if you’re new to Mexican cooking.
Here’s What You’ll Need
Equipment:
- A large sauté pan
- Blender (or food processor)
- Cutting board and chef’s knife
- Wooden spoon
Pro Tip: No blender? No problem. Mash the roasted tomatoes with a fork for a chunkier, rustic texture.
Your Ingredients List
- 1.5 lbs. zucchini (about 2 large ones), chopped into bite-sized pieces
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, diced (adjust heat to your liking)
- 3 plum tomatoes, roasted at 400°F for ~20 minutes
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tsp. Mexican oregano (or regular oregano as a substitute)
- ¾ tsp. salt (plus more to taste)
- Black pepper, freshly cracked
- Olive oil (for cooking)
- Optional: Crumbled Cotija cheese and chopped cilantro for garnish
Step-by-Step Instructions
1. Roast Your Tomatoes
Preheat the oven to 400°F. Place the plum tomatoes on a baking sheet and roast them until soft and slightly charred—about 20 minutes. Don’t forget to save any juices left on the pan for extra flavor!
2. Sauté the Onion and Garlic
Heat up some olive oil in a skillet. Toss in your diced onion and cook until it’s golden brown and caramelized, stirring often (this takes about 7–10 minutes). Add the garlic and cook for another 30 seconds to let its aroma shine.
3. Blend the Tomato Sauce
Add the roasted tomatoes and a small portion of the onion-garlic mix to your blender, along with the diced jalapeño (start with a little and add more if you like it spicy). Blend until smooth.
Tip: Go slow on the jalapeño—it’s easier to add more heat than to take it back!
4. Cook the Zucchini
Throw the zucchini into your skillet with the rest of the onion-garlic mix. Season with salt, pepper, and oregano, and cook for about 2 minutes, stirring often.
Watch Out: Don’t overcook it! The zucchini should still have a little bite to it.
5. Mix in the Sauce
Pour the blended tomato sauce over the zucchini. Stir everything well and let it simmer uncovered for about 7–8 minutes.
6. Add the Corn
Stir in the corn during the last minute of cooking. If you’re using fresh corn, add it earlier so it has time to soften.
7. Garnish and Serve
Take the skillet off the heat and sprinkle on some Cotija cheese and chopped cilantro if you’d like. Serve warm and enjoy every bite!
Make It Your Own
- Vegan Option: Skip the Cotija or use a plant-based alternative.
- Spicy or Mild? Replace jalapeños with poblano peppers for less heat or serrano peppers for more kick.
- Rich Version: Stir in a splash of heavy cream at the end for a creamy twist.
How to Serve and Store
Serving Ideas:
- Pair it with grilled meats, refried beans, or rice.
- Toss it into tacos for a meat-free filling.
Storage Tips:
- Store leftovers in an airtight container for up to five days.
- Freeze extra portions for up to three months.
Reheating Made Easy:
Warm it up on the stovetop over low heat or pop it in the microwave, stirring halfway through.
There you have it—a flavorful, feel-good recipe that’s as versatile as it is easy. Whether you’re a seasoned cook or just getting started, calabacitas is one dish you’ll want to make again and again. Ready to give it a try? Let’s cook!