Skillet Calabacitas
Calabacitas is a flavorful staple of Mexican and Southwestern cuisine, celebrating a hearty mix of seasonal vegetables. By skipping the pork with this recipe, you create a brilliant vegetarian dish centered around summer squash, sweet corn, tomatoes, and zesty peppers. Whether you prefer a quick, crisp sauté or a decadent, cheesy bake, this versatile medley is as nourishing as it is delicious.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
1 tablespoon vegetable oil
1/2 tablespoon white onion, diced
1 jalapeno or serrano pepper, seeded and minced
2 cloves garlic, minced
2 medium zucchini, halved and sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 roma tomatoes, diced
1/2 teaspoon dried oregano
For Creamy Version:
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
1/4 cup crumbled queso fresco
1 tablespoon vegetable oil
1/2 tablespoon white onion, diced
1 jalapeno or serrano pepper, seeded and minced
2 cloves garlic, minced
2 medium zucchini, halved and sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 roma tomatoes, diced
1/2 teaspoon dried oregano
For Creamy Version:
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
1/4 cup crumbled queso fresco
Instructions
- Heat oil in large deep skillet over medium. Add onion and cook for 3 minutes, stirring occasionally.
- Stir in jalapeno/serrano and garlic. Cook 1 minute.
- Add zucchini, corn, tomatoes, and oregano. Stir to combine, cover and cook 5 minutes.
- Stir, cover again, and cook an additional 3 minutes. Serve immediately.
- For a richer, creamier version: Prepare the skillet recipe above. In the last 2 minutes of cooking, stir in sour cream. Top with Monterey Jack cheese and queso fresco. Cover pan again until cheese is melted and bubbling.
- Heat oil in large deep skillet over medium. Add onion and cook for 3 minutes, stirring occasionally.
- Stir in jalapeno/serrano and garlic. Cook 1 minute.
- Add zucchini, corn, tomatoes, and oregano. Stir to combine, cover and cook 5 minutes.
- Stir, cover again, and cook an additional 3 minutes. Serve immediately.
- For a richer, creamier version: Prepare the skillet recipe above. In the last 2 minutes of cooking, stir in sour cream. Top with Monterey Jack cheese and queso fresco. Cover pan again until cheese is melted and bubbling.
