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A vibrant Southwestern classic, this dish features tender zucchini and yellow squash sautéed with sweet corn, mild green chiles, and melted cheese. It's a quick, flavorful side or a light vegetarian main.
Sauté Aromatics
Cook Squash and Corn
Add Cheese and Serve
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A vibrant Southwestern classic, this dish features tender zucchini and yellow squash sautéed with sweet corn, mild green chiles, and melted cheese. It's a quick, flavorful side or a light vegetarian main.
This southwest recipe takes 30 minutes to prepare and yields 4 servings. At 287.36 calories per serving with 12.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Omit the cheese or use your favorite dairy-free shredded cheese alternative to make this dish completely plant-based.
Sauté one finely chopped jalapeño or serrano pepper along with the onion for an extra kick of heat.
Stir in 1 cup of cooked black beans, pinto beans, or shredded chicken during the last few minutes of cooking for a heartier main course.
For a richer, creamier texture, stir in 2-3 tablespoons of Mexican crema or heavy cream just before adding the cheese.
Zucchini and yellow squash provide Vitamin C and potassium, while corn offers B vitamins. These nutrients support overall health, from immune function to energy metabolism.
The combination of squash, corn, and onion delivers a healthy dose of fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Summer squash like zucchini and yellow squash have a high water content, which can contribute to your daily hydration needs, essential for many bodily functions.
Yes, Calabacitas is a very healthy dish. It's packed with vegetables like zucchini, squash, and corn, providing a good source of fiber, vitamins (like Vitamin C and B vitamins), and minerals. To make it even healthier, you can reduce the amount of cheese and oil.
A typical serving of this Calabacitas recipe contains approximately 265-280 calories. The exact number can vary based on the size of the vegetables and the amount of oil and cheese used.
While Calabacitas is best enjoyed fresh, you can make it ahead. If you do, slightly undercook the squash to prevent it from getting too soft upon reheating. Store it in an airtight container in the fridge and gently reheat on the stovetop or in the microwave.
It's incredibly versatile! Serve it as a side dish with grilled chicken, steak, or fish. It's also a fantastic filling for tacos, burritos, quesadillas, or served over rice or quinoa for a complete vegetarian meal.
Absolutely. While Monterey Jack is classic for its melting quality, you could also use crumbled Cotija or queso fresco for a saltier, more traditional flavor, or even a sharp cheddar or pepper jack for a different taste profile.
It's not recommended to use frozen squash as it releases a lot of water and will result in a mushy texture. Fresh zucchini and yellow squash are key to achieving the desired tender-crisp consistency.