Traditional Calabacitas with Zucchini and Green Chile
Equipment
- Large skillet or sauté pan A 12-inch nonstick or cast-iron skillet works best to allow the veggies to cook evenly without overcrowding.
- Sharp knife and cutting board Essential for prepping all your vegetables.
- Wooden Spoon or Spatula To stir and gently toss everything together.
- Small bowl (if using roasted chiles) To collect and peel roasted skins easily.
Ingredients
Zucchini (3 medium)
- Opt for firm dark green zucchini. If you're exploring traditional Mexican zucchini recipes, Mexican gray squash is an excellent substitute. It’s slightly sweeter and softer than the standard zucchini.
Green chiles (4 roasted and peeled)
- Hatch chiles are ideal but Anaheim or poblano chiles also work wonderfully. You can roast them fresh or use canned fire-roasted green chiles for convenience.
Corn kernels (1½ cups)
- Fresh is best especially in summer. Frozen works well too—just thaw before cooking.
Roma tomatoes (2 large, diced)
- These add acidity and moisture that help create a cohesive dish.
White or yellow onion (1 medium, diced)
- Adds sweetness and depth.
Garlic cloves (3, minced)
- Essential for that aromatic base.
Queso fresco (½ cup crumbled)
- A mild crumbly cheese that melts beautifully into the calabacitas. You can substitute with feta or cotija for more tang.
- Salt and pepper to taste
Olive oil or neutral oil (2 tablespoons)
- For sautéing the vegetables.
Optional additions
- Sliced nopales for a nod to nopales recipes or a handful of chopped cilantro for brightness.
Instructions
Prep your ingredients
- Dice the zucchini, onions, and tomatoes. Mince the garlic. If you’re roasting green chiles from scratch, place them under a broiler or over an open flame until charred, then transfer to a bowl and cover with plastic wrap for 10 minutes. Peel and dice them once cooled.
Sauté the aromatics
- Heat oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the garlic and stir for another 30 seconds until fragrant.
Cook the zucchini
- Toss in the diced zucchini and cook for about 7–8 minutes, stirring occasionally, until slightly tender but not mushy. The texture should still have a bit of bite—this is key to traditional calabacitas.
Add the tomatoes and chiles
- Stir in the chopped tomatoes and roasted green chiles. Cook for another 5 minutes, allowing the tomatoes to break down and coat the zucchini.
Fold in the corn
- Add your corn kernels and season the mix with salt and pepper. Let everything cook together for 4–5 minutes until the corn is tender and the dish is cohesive.
Finish with cheese
- Turn off the heat and fold in the crumbled queso fresco. Let it melt slightly for that creamy-salty finish that brings it all together.
Optional touches
- If using nopales or cilantro, stir them in right before serving.