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Easy Calabacitas Recipe

March 18, 2022 By Patrick 61 Comments

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I’ve been munching on these Calabacitas for the past couple weeks — have you made this dish yet?  It’s loaded with flavor and it’s a great curveball if your kitchen routine is getting predictable.   Please give it a go!

Calabacitas is one of the most satisfying dishes you’ll come across in Mexican cuisine — and that’s coming from a stubborn carnivore!

It’s a vegetarian dish that roughly translates as “zucchini”, but you can use all types of squash in this recipe and still get stellar results.

It’s also a worthy ambassador for one of the most alluring aspects of Mexican cooking — fresh, healthy ingredients combining into something completely unique (and tasty).

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!! mexicanplease.com

How To Make Calabacitas

Nothing processed.  No bottled sauces.  Just loads of fresh veggies.  

Here’s what we’re starting with:

2 zucchini
3 plum tomatoes
1 small onion
3 garlic cloves
1 jalapeno
2 cups corn

Veggie ingredients for Calabacitas

That’s about 1.5 lbs. worth of zucchini, but feel free to add in any other squash favorites you have on hand.

First things first, get those tomatoes roasting!

Tomatoes roasting for Calabacitas

I usually plop them in a 400F oven.  They typically need about 20-30 minutes to fully roast, but it’s okay to just grab them when you need them for this recipe.

Finely chop the onion and get it sweating in some oil over medium heat.

Cook onion for 8-10 minutes

Let it cook until it’s starting to brown, approx. 7-10 minutes.  The brown spots are caramelized bits of onion and they add some real flava to the dish.

Add 3 cloves of minced garlic and let it cook for 30 seconds or so.

At this point I usually take a couple spoonfuls of the onion-garlic mixture and add it to a blender where it will wait patiently for the roasted tomatoes.

Add the chopped zucchini to the pan along with:

3/4 teaspoon salt
freshly cracked black pepper
1 teaspoon Mexican oregano  What is Mexican oregano?

Adding zucchini to the pan

Don’t worry if you don’t have Mexican oregano as it won’t make or break the dish.  I would probably just omit it before substituting regular oregano.  More info on Mexican oregano.

As the zucchini cooks for a couple minutes you’ll have time to blend the tomato mixture and get the heat level to your liking.

Add the roasted tomatoes to the blender along with 1/4 of the jalapeno.  There should already be a couple spoonfuls of the onion-garlic mixture in the blender.

Adding one quarter jalapeno to the tomatoes

Combine and take a taste.  Keep adding slivers of the jalapeno until it tastes right to you.  I used a huge jalapeno for this batch and only needed half of it.  You can substitute serrano for jalapeno if you want.

Add the blended tomato mixture to the saucepan and give it a good stir to coat the zucchini.

Adding tomato sauce to the Calabacitas

It will only need a couple more minutes in the simmering tomato sauce.  Let it cook until it softens a bit but is still firm, somewhere around 7-8 minutes total did the job for this batch.   It won’t hurt it to cook longer but it tends to get a little mushy if overcooked.

If the pan seems low on liquid you can always add 1/2 cup stock or water, but I had plenty of liquid from the tomatoes for this batch.

I used a can of corn for this batch — if doing that just add it in at the end as it won’t take long to warm up.  If using fresh corn kernels you can add them in when you add the zucchini — 2 cups worth will do the job.

Adding corn to the Calabacitas

Be sure to give a final taste for seasoning, adding more salt if you want.  I added another generous pinch to this batch.

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!! mexicanplease.com

Hello Calabacitas!

Hopefully you’re surprised at how much flavor you can get from such a simple ingredient list — I usually am and that’s what keeps me coming back to this dish.

And yes, you can use the Calabacitas as a filling for tacos, burritos, or enchiladas, but for now just try it all by its lonesome.  It’s remarkably satisfying and you really don’t need much else for a meal.

Adding cotija and cilantro to the calabacitas

Cotija cheese and freshly chopped cilantro are worthy garnishes, but you can consider them optional.

Okay, let me know if you have any questions about these Calabacitas as they are a real treat.  The zucchini really responds to these flavors so I recommend starting with that, but keep in mind that you can get creative with the squash type.

P.S. If you want to turn this into a soup, see Easy Calabacitas Soup. 

 

Buen Provecho.

Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!! mexicanplease.com

Calabacitas

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!! 
4.77 from 42 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 118kcal
Author: Mexican Please

Ingredients

  • 1.5 lbs. zucchini or squash (I used 2 larger zucchinis)
  • 1 small onion
  • 3 garlic cloves
  • 1 jalapeno
  • 3 plum tomatoes
  • 2 cups corn kernels (I used a single can)
  • 1 teaspoon Mexican oregano
  • 3/4 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • Cotija cheese (optional)
  • freshly chopped cilantro (optional)
  • olive oil

Instructions

  • Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them.  I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used. 
  • Finely chop a small onion and get it cooking in some oil over medium heat.  Let it cook until it's starting to brown, approx. 7-10 minutes.  Add three minced garlic cloves and cook for 30-60 seconds. 
  • Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
  • Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard.  Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
  • Rinse the jalapeno and chop it up into quarters, discarding the stem.  Add the roasted tomatoes to the blender along with 1/4 of the jalapeno.  (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.)  Combine well and take a taste.  Add additional slivers of the jalapeno until the heat tastes right to you.   I used a larger jalapeno for this batch and only needed about half of it.  
  • Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes.  If using canned corn you can add it in now as it doesn't need much time to heat up.   If using fresh corn kernels you can add them in when you add the zucchini.  (I usually drain and rinse canned corn but this is optional.)   
  • Take a final taste for seasoning.  I added another generous pinch of salt to this batch. 
  • Serve immediately with your choice of garnish.  Cotija cheese and freshly chopped cilantro are good options. 
  • Store leftovers in an airtight container in the fridge where they will keep for a few days. 

Notes

If you're using canned corn you can add it in towards the end of the cooking process as it doesn't need much time to heat up.  If using fresh corn kernels you can add them in when you add the zucchini. 
If it seems like the pan needs some liquid after adding the tomato mixture then feel free to add 1/2 cup of stock or water.   
If you want to turn this dish into a soup, see Easy Calabacitas Soup.
 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Our latest post is a batch of this awesome Chicken Chile Verde:

I've been keeping batches of this Chicken Chili Verde on hand for the past couple weeks -- super easy to make and it leads to all sorts of easy meals! mexicanplease.com

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Filed Under: Main Dish, Most Popular, Most Recent, Vegetarian

Previous Post: « Taqueria Style Pickled Jalapenos and Carrots
Next Post: Birria de Res Recipe (Beef Birria) »

Reader Interactions

Comments

  1. Maximiliano

    April 1, 2021 at 9:07 pm

    5 stars
    This carnivore lived it!

    Reply
    • Patrick

      April 2, 2021 at 1:59 pm

      Ha thanks Max!

      Reply
  2. Dee

    December 12, 2020 at 6:53 pm

    5 stars
    Man this was so simple and so good.
    I only had vine tomatoes and they worked just as well.
    I topped these on some black bean falafels on a bed of spinach and it totally took it over the top.
    Can’t wait to have this with some red rice. YUM.

    Reply
    • Patrick

      December 15, 2020 at 3:32 pm

      Ahhh sounds great Dee, so glad this one is a hit for you! Cheers.

      Reply
  3. Melba Pourteau

    September 18, 2020 at 8:22 am

    5 stars
    Easy with good tips like sweating the onions, and the BEST roasted tomato sauce ever – spoiled for the canned stuff now… Loved it!
    Thanks.

    Reply
    • Patrick

      September 18, 2020 at 11:44 am

      Thanks Melba!

      Reply
  4. Burnsy

    August 29, 2020 at 7:45 am

    5 stars
    Another great recipe, cheers!

    Reply
    • Patrick

      September 1, 2020 at 4:02 pm

      Thanks Burnsy, so glad this one was a hit for you! Cheers.

      Reply
  5. Tom Evans

    August 22, 2020 at 3:04 am

    OK Patrick, here’s a challenge:
    You mentioned filling enchiladas with calabacitas.
    I’m an enchilada freak & have been looking for alternatives to the chicken you use in all your enchilada recipes.
    So, how would you dress these calabacitas enchiladas?
    What would you use for a sauce?
    How would you garnish them (although I think I already know), etc?

    Many thanks – Tom

    Reply
    • Patrick

      August 25, 2020 at 4:29 pm

      Hey Tom! Yeah I’ve been thinking about trying that out and the first thing that came to mind was the Roasted Tomato and Tomatillo Salsa. Something about the flavor of that Salsa seems to be a good fit for the tomato-loving zucchini. I haven’t tried it yet but that Salsa could easily be thinned out with a bit of stock to make an enchilada sauce. Then I would probably just top with Queso Fresco and a squeeze of lime. Kinda craving it now 🙂 Cheers.

      Reply
      • Tom Evans

        October 4, 2020 at 7:00 am

        Hi Patrick,

        Would you put cheese & raw onion inside as well, the way you do with your various chicken enchiladas?

        Tom

        Reply
        • Patrick

          October 5, 2020 at 4:44 pm

          Hmmm good question…I would probably first just try out a test batch plain Jane to see how the Calabacitas does in the enchis, then experiment from there. Cheers.

          Reply
  6. Marsha M.

    August 14, 2020 at 6:32 pm

    5 stars
    I have a Calabacita recipe from my pre-vegan days so has meat in it. However, I decided to try your recipe hoping it would have the extra flavor that would be needed without meat. I did use yours as a basis but made a few substitutions knowing that I liked my original one a lot. I didn’t have tomatoes so used a can of fire roasted diced tomatoes and added a can of Ro-Tel tomatoes and green chilies. I also didn’t have Mexican oregano but I really like the flavor of cumin so used it instead and it really worked for me. I also like my Calabacita as a soup so I used a carton of vegetable broth for the juice. I really liked that you browned the onion and garlic which gave it additional flavor. I put my zucchini in at the very end with the cumin and don’t cook the zucchini very long because I like it still a little crunchy. I did like the chipolte in adobo for the added flavor and heat. Thanks for the recipe. I had been wondering how to make a Vegan Calabacita with good flavor and you showed me how.

    Reply
    • Patrick

      August 17, 2020 at 9:40 pm

      Ahh that’s great to know, thanks much for your note Marsha — and thanks much for mentioning your adjustments as that is super helpful for other peeps! Cheers.

      Reply
  7. Michelle

    July 26, 2020 at 3:48 pm

    5 stars
    Wow! I can’t believe it, this was so good! We all dislike zucchini in this house, but I feel its important to still work it in sometimes- especially for the kids. So, with an open mind, I thought I’d give this a go, and I’m so glad we did. You made 3 of us love it, 1 is on the fence, and one, didn’t love it (oh well, she’s little and harder to convince). The dish was easy and quick to prepare, the only changes I made were to sweat the zucchini ahead of time, no Mexican oregano, and I topped with cilantro and feta (no cotija). Thank you!

    Reply
    • Patrick

      July 27, 2020 at 2:58 pm

      Ahh good to know, thanks much for your note Michelle! I’ll take 3 1/2 out of 5 when there are kids involved 🙂

      Reply
  8. Donna

    June 30, 2020 at 4:07 pm

    5 stars
    I just made this and it was so, so good. I didn’t use any peppers or Mexican oregano (former too hot for the kids and didn’t have any of the latter) during the cooking but I did add some taco seasoning powder with the onions and garlic and then again with the zucchini. For toppings we had the cilantro, cotija and some pickled jalapeños and lime. Also served with rice. It was such a hit and I’m definitely adding it to the regular meal plan.

    Reply
    • Patrick

      July 1, 2020 at 2:15 pm

      Ahh good to know, thanks much for mentioning your adjustments Donna. Cheers.

      Reply
  9. Teri Lamour

    June 16, 2020 at 4:58 pm

    5 stars
    First time making calabacitas ever. This recipe was easy. I made a few dietary modifications and it was great.

    Reply
    • Patrick

      June 18, 2020 at 11:12 am

      Thanks Teri!

      Reply
  10. Gloria

    June 12, 2020 at 12:05 pm

    5 stars
    This is amazing! I’ve made this recipe so many times it’s so good. Instead of jalapeño I add chipotles in adobo when I blend the tomatoes. Thanks a lot! This blog is awesome 🙂

    Reply
    • Patrick

      June 12, 2020 at 2:21 pm

      Hey thanks much Gloria, that makes me want to try it with chipotles 🙂

      Reply
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