Easy Calabacitas Recipe (Zucchini, Corn & Green Chile Skillet)
Calabacitas recipe lovers, embrace this quick, one-pan sauté of Mexican squash—zucchini and yellow squash—tossed with sweet corn, smoky green chile, and a creamy finish you can make dairy-free. Everything cooks in a single large pan, so dinner stays simple and the kitchen stays cool. It’s the vegetable-forward side that finally balances the rice-and-beans routine.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 poblano or green bell pepper stemmed, seeded, and chopped
- 3 cloves garlic chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 pounds mixed zucchini and summer squash trimmed and chopped (about 4 medium squash)
- ¾ cup sweet corn kernels optional
- 2 medium tomatoes cored and chopped or 1 ½ cups cherry tomatoes, halved
- 1-2 cups shredded Mexican cheese blend or Oaxaca cheese or your favorite melty plant-based cheese or my vegan queso
- Garnish: fresh cilantro chopped
Instructions
- Heat the oil in a large skillet over medium heat. Sauté the onion and poblano pepper and season with salt and pepper. Cook until onions are tender and translucent but not fully caramelized.
- Add the garlic. Cook until fragrant, about 1-2 minutes.
- Add the oregano and cumin and stir until fragrant, about 30 seconds. Add squash and tomato and cook, stirring occasionally until zucchini is just tender. Zucchini does not take long to become tender, maybe just a few minutes. Season with salt and pepper to taste.
- Turn off the heat, top with cheese and cover with a lid. Let the cheese melt for a few minutes. Garnish with cilantro.
Notes
- High heat + wide pan allows steam to escape. Crowding traps moisture.
- Cut squash in ½-inch pieces—thin slices turn limp fast.
- If using very juicy tomatoes, scoop out seeds or sauté them first.
- Dairy-free? Skip cheese entirely or melt plant-based shreds in Step 4.