calabacitas a la mexicana recipe

Written BySheba G Updated On
calabacitas a la mexicana recipe
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The Best calabacitas a la mexicana recipe

I love making calabacitas a la mexicana for my family. It is a simple and healthy Mexican dish that uses fresh summer squash, corn, and tomatoes. My kids enjoy the mild flavors and the bright colors on their plates, and I like that it comes together quickly on busy weeknights.

This recipe is perfect for everyday meals because it is light yet filling. The vegetables are cooked just until tender, so they keep their nutrients and fresh taste. It is also great for family gatherings since it goes well with rice, beans, or grilled meats. I appreciate that it is naturally gluten free and low in calories, making it a smart choice for anyone watching their diet.

Calabacitas a la Mexicana

Calabacitas a la Mexicana

4.6 from 1302 votes

This is a classic Mexican dish made with zucchini, corn, tomatoes, and onions. It is a quick and easy side dish that is full of flavor and perfect for any meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dish

2 medium zucchini, diced
1 cup corn kernels (fresh or frozen)
2 Roma tomatoes, diced
1/2 medium onion, diced
1 jalapeno pepper, seeded and minced (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat. Add the onion and jalapeno (if using) and cook for 2 minutes until softened.
2Add the garlic and cook for 30 seconds until fragrant.
3Stir in the zucchini and corn. Cook for 5 minutes, stirring occasionally.
4Add the diced tomatoes, salt, and pepper. Cook for another 5 minutes until the vegetables are tender but not mushy.
5Remove from heat and stir in the fresh cilantro. Serve warm.

🔧Equipment

Large skillet or saute pan
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 5g

📝Notes

Tips: You can add a pinch of Mexican oregano or a squeeze of lime juice for extra flavor. For a heartier version, stir in some cooked black beans or diced chicken.

Watch Video Of How Calabacitas a la Mexicana Works

Calabacitas a la mexicana is a reliable recipe that I turn to again and again. It is a wonderful way to enjoy fresh vegetables and fits right in at any family dinner or potluck.

❓ Frequently Asked Questions About Calabacitas a la Mexicana

1. Can I use yellow squash instead of zucchini?

Yes, you can substitute yellow squash for zucchini. The flavor and texture are very similar, and it will work perfectly in this recipe.

2. Can I make this dish ahead of time?

You can prepare the vegetables ahead of time, but it is best to cook the calabacitas just before serving. Reheating can make the squash too soft.

3. How do I keep the vegetables from getting mushy?

Cook them over medium heat and stir gently. Do not overcook them. The vegetables should be tender but still have a slight bite.

4. Is this recipe spicy?

It is not spicy if you omit the jalapeno. The jalapeno adds a mild heat, but you can leave it out for a completely mild dish.

5. What can I serve with calabacitas a la mexicana?

It is great as a side dish with grilled chicken, fish, or steak. You can also serve it with rice, warm tortillas, or as a filling for tacos.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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