Calabacitas Zucchini Squash

Bright, fresh, and full of Latin-inspired flavors, Calabacitas Zucchini Squash is a vibrant medley of tender zucchini, yellow squash, sweet corn, and juicy Roma tomatoes, perfectly seasoned with cumin and oregano. This easy and versatile vegetarian recipe comes together in just 35 minutes, making it an ideal weeknight side dish or a hearty meatless main when paired with tortillas or rice. A hint of jalapeño adds optional heat, while a sprinkle of crumbly cotija cheese and fresh cilantro takes each bite to the next level. Packed with wholesome ingredients and bold flavors, this traditional Mexican-inspired dish is a delicious way to celebrate summer produce.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 2 medium-sized yellow squash
• 1.5 cups (fresh or frozen) corn kernels
• 3 medium-sized Roma tomatoes
• 1 medium-sized white onion
• 2 large garlic cloves
• 1 medium-sized jalapeño (optional)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.5 cup (crumbled) cotija cheese (optional)
• 0.25 cup (chopped) fresh cilantro (optional)

Directions

Step 1

Wash all the vegetables thoroughly.

Step 2

Dice the zucchini and yellow squash into bite-sized pieces, about 1/2-inch cubes.

Step 3

Chop the Roma tomatoes into small chunks and set aside.

Step 4

Dice the white onion finely and mince the garlic cloves.

Step 5

If using, finely chop the jalapeño. Remove the seeds for a milder flavor, or leave them in for extra heat.

Step 6

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 7

Once the oil is hot, add the diced onion and cook for 2-3 minutes, stirring frequently, until it starts to soften and turn translucent.

Step 8

Add the minced garlic and chopped jalapeño (if using). Cook for another 1-2 minutes, stirring to avoid burning the garlic.

Step 9

Add the zucchini and yellow squash to the skillet. Stir well to combine with the onion mixture. Cook for about 5 minutes, stirring occasionally, until the squash begins to soften.

Step 10

Stir in the corn kernels, chopped tomatoes, ground cumin, and oregano. Mix everything together and season with salt and black pepper to taste.

Step 11

Lower the heat to medium-low and let the mixture simmer for about 8-10 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 12

Remove from heat and let the calabacitas rest for a minute or two.

Step 13

If desired, sprinkle crumbled cotija cheese and chopped fresh cilantro on top before serving.

Step 14

Serve warm as a side dish or as a main dish accompanied by warm tortillas or rice.

Nutrition Facts

Serving size	(1581.8g)

Amount per serving	% Daily Value*
Calories	1270.0

Total Fat 73.8g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 106.8mg	0%
Sodium 7875.8mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 64.7g
Protein 51.2g	0%

Vitamin D 25.6IU	0%
Calcium 1130.0mg	0%
Iron 9.4mg	0%
Potassium 3372.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 15.1%

Carbs: 35.9%