Calabacitas Recipe
Calabacitas Recipe
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Calabacitas Recipe
Calabacitas recipe is a traditional Mexican dish featuring a mix of zucchini, corn, peppers, and various seasonings. This versatile recipe is light yet satisfying, often served as a side dish but can easily become the main course with the addition of protein. Known for its fresh, vibrant flavors and colorful appearance, calabacitas is both easy to make and a fantastic way to enjoy healthy, wholesome vegetables. Whether you’re looking for a side dish or a vegetarian main course, this calabacitas recipe will quickly become a favorite.
Description
Calabacitas is a beloved Mexican comfort food that highlights the flavors of summer vegetables in a savory, seasoned mix. Typically made with zucchini, it often incorporates other ingredients like corn, tomatoes, and peppers, making it a delightful vegetable medley. Calabacitas can be served as a side dish to complement grilled meats, or as a vegetarian main course, providing a burst of color and flavor to any meal.
The combination of tender zucchini, sweet corn, sautéed onions, and peppers creates a satisfying texture and flavor profile. A generous sprinkle of cheese adds richness, while cilantro and lime provide refreshing zesty notes. It’s a fantastic dish to make during the summer when fresh produce is at its peak.
This dish can be made in under 30 minutes, making it perfect for busy weeknights or casual gatherings. It’s also an excellent way to sneak more vegetables into your diet. Whether you’re serving it at a family dinner or as part of a larger Mexican inspired meal, calabacitas brings a tasty balance of savory, sweet, and tangy flavors. It’s also a great way to introduce your family to the joys of Mexican cuisine.
Calabacitas Recipe can be customized in various ways to suit dietary preferences. For a dairy free version, skip the cheese, or try adding a non dairy alternative. To make it a heartier main dish, you can add black beans, grilled chicken, or even tofu. The beauty of this recipe lies in its versatility feel free to experiment and adjust the ingredients based on your tastes.
This calabacitas recipe is not just flavorful but nutritious as well. Zucchini is low in calories and packed with vitamins and minerals, and the addition of corn and other vegetables makes it a wel rounded dish. If you’re looking for a meal that’s both healthy and indulgent, this calabacitas recipe is sure to satisfy.
Ingredients
- 3 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 cup crumbled queso fresco (or shredded cheese of choice, optional)
Instructions
- Prepare the Vegetables:
Wash and slice the zucchinis into half moons. Chop the bell peppers, onion, and garlic, setting them aside. - Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers and sauté for 5-7 minutes until softened. - Add the Garlic and Zucchini:
Add the minced garlic to the skillet, cooking for about 1 minute until fragrant. Then, add the sliced zucchini to the pan. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender. - Stir in Corn and Spices:
Add the corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 3-5 minutes, allowing the flavors to meld together. - Finish the Dish:
Once everything is cooked through, stir in the chopped cilantro and lime juice. Taste for seasoning and adjust with more salt, pepper, or lime juice if needed. - Serve:
Serve the calabacitas warm, topped with crumbled queso fresco or your preferred cheese. Enjoy!
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Calabacitas Recipe
Ingredients
- 3 medium zucchinis sliced
- 1 cup corn kernels fresh or frozen
- 1 small onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice
- 1/2 cup crumbled queso fresco or shredded cheese of choice, optional
Instructions
- Prepare the Vegetables:
- Wash and slice the zucchinis into half moons. Chop the bell peppers, onion, and garlic, setting them aside.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers and sauté for 5-7 minutes until softened.
- Add the Garlic and Zucchini:
- Add the minced garlic to the skillet, cooking for about 1 minute until fragrant. Then, add the sliced zucchini to the pan. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender.
- Stir in Corn and Spices:
- Add the corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 3-5 minutes, allowing the flavors to meld together.
- Finish the Dish:
- Once everything is cooked through, stir in the chopped cilantro and lime juice. Taste for seasoning and adjust with more salt, pepper, or lime juice if needed.
- Serve:
- Serve the calabacitas warm, topped with crumbled queso fresco or your preferred cheese. Enjoy!
Notes
- Customization Options: Feel free to add other vegetables such as tomatoes, squash, or carrots for extra flavor and texture.
- For a Heartier Meal: Add grilled chicken, black beans, or even a dollop of sour cream to turn this side dish into a main course.
- Vegan Option: Omit the cheese for a dairy free and vegan friendly version. You can substitute with vegan cheese if desired.
- Storage: Leftover calabacitas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
