Oh my gosh, you guys, Calabacitas. Where do I even begin? This recipe? It's practically woven into the fabric of my being, honestly. It all started with my Abuela Elena. Her kitchen, crammed with copper pots and the scent of sizzling onions and garlic it was pure magic. I remember being maybe six, perched on a stool, mesmerized by her chopping those vibrant squash. The air was thick with the smell of summer, of oregano and cumin, a comforting aroma that still takes me right back to those afternoons. She never wrote down her recipes, you see. Everything was from the heart, a pinch of this, a dash of that, and a whole lotta love. I tried to recreate her Calabacitas a million times, and let me tell you, it was a MESS. My first attempt? I forgot the corn! Oops. The second time? Too much cumin. I nearly cried. But eventually, after much trial and error (and a few burnt pots, don't judge!), I managed to capture the essence of her magic. This recipe isn't a perfect replica, it's my version, infused with my own kitchen chaos and a whole lotta love, just like Abuela's.
Why You'll Love This Recipe
- Seriously, it's SO easy. Even I can't mess this one up too badly!
- Great for picky eaters (even my nephew who only eats chicken nuggets liked it!). Leftovers are amazing, too!
- Comfort food at its finest. It's like a warm hug in a bowl.
- Perfect for a cozy night in or a casual date night romantic and delicious!
- Amazing for meal prepping a lifesaver when you're short on time.
- It's got that je ne sais quoi… that emotional appeal that hits different.
I remember one time, I was making this for a friend's birthday, feeling super confident. Then, I accidentally added a whole teaspoon of cayenne pepper instead of paprika. Let's just say, it was a spicy birthday. Lesson learned: double-check your spices!
Ingredients
- 2 medium zucchini, diced: The star of the show! I always buy organic, they just taste better. And if you have some beautiful yellow squash, add that in too!
- 1 cup corn kernels (fresh or frozen): Fresh corn in the summer is amazing! But frozen works perfectly fine, and it's always on hand. I've tried using canned corn, but it's just not the same. The texture is too mushy.
- 1 medium onion, chopped: I love yellow onions, but white or red will work just as well. Don't be shy with the onion, it's the base of all the flavor.
- 2 cloves garlic, minced: Honestly, I always add more garlic than the recipe calls for. It's never too much garlic, people!
- 1 (14.5 ounce) can diced tomatoes, undrained: I prefer fire-roasted diced tomatoes for extra depth of flavor, but any canned diced tomatoes work great.
- 1 teaspoon ground cumin: This is essential! It gives the Calabacitas that warm, earthy flavor. My friend uses chili powder instead sometimes... and it's okay, but not my favorite.
- 1/2 teaspoon dried oregano: Fresh oregano is even better, but dried works in a pinch. Just use a little more of it, because fresh is stronger.
- Salt and pepper to taste: Don't be afraid to season as you go. Taste and adjust!
- 1/4 cup chopped cilantro (optional): Fresh cilantro adds a beautiful brightness to the dish. If you're not a fan, skip it!
Instructions
- Step 1: Sauté the aromatics:
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. This is where I always burn the onions slightly… oops! Just keep an eye on them. The smell at this stage is amazing! Add the garlic and cook for another minute until fragrant. You'll smell that beautiful garlic aroma filling your kitchen.
- Step 2: Add the squash and corn:
- Add the zucchini and corn to the skillet. Cook for about 5 minutes, stirring occasionally, until the zucchini starts to soften. Don't overcook it, you want it to still have a little bit of a bite.
- Step 3: Simmer with tomatoes and spices:
- Stir in the diced tomatoes (undrained!), cumin, and oregano. Season with salt and pepper. Bring the mixture to a simmer, reduce heat, and cook for 10-15 minutes, or until the zucchini is tender and the flavors have melded. This is the stage where the whole kitchen starts to smell like summer!
- Step 4: Taste and adjust:
- Taste the Calabacitas and adjust the seasoning as needed. You might want to add more salt, pepper, or cumin depending on your preference. Sometimes, I even add a squeeze of lime juice at the end for extra zing!
- Step 5: Garnish and serve:
- Stir in the cilantro (if using) before serving. I like to serve it hot, straight from the skillet, but it's also delicious at room temperature.
- Step 6: Enjoy!
- Serve this delicious Calabacitas with warm tortillas, rice, or as a side dish to grilled chicken or fish. It's equally amazing as a main course or a side dish. The taste? It's sunshine on a plate!
You Must Know
- Don't overcook the zucchini! It should be tender but still have a little bit of a bite.
- Taste and adjust the seasoning as you go. It's easy to add more, but you can't take it away!
- Feel free to add other vegetables, like bell peppers or mushrooms.
Making this Calabacitas always brings back such happy memories. It’s more than just a recipe; it's a connection to my family and their culinary traditions. The little kitchen mishaps? They just add to the charm, you know?
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I've tried freezing it before, but the texture isn't quite the same after thawing. I once microwaved some leftovers and the sauce separated so don't do that, lol. Reheating on the stovetop works best! Just add a splash of water or broth if it gets too dry.
Ingredient Substitutions
Instead of zucchini, you can use yellow squash or even a mix of both. I tried using summer squash once, and it got really mushy not recommended. You can also add other veggies bell peppers or mushrooms would be tasty additions. I once used poblano peppers and it added a lovely smoky flavor. It worked...kinda!
Serving Suggestions
This Calabacitas is amazing with warm tortillas, fluffy rice, or as a side to grilled chicken or fish. It's also delicious on its own! A simple side salad and some crusty bread would complement it perfectly. This dish and a rom-com? Yes, please!
Cultural Backstory
Calabacitas is a classic Mexican dish, and it holds a special place in my heart because it reminds me of my Abuela Elena. It's a dish that's simple yet deeply flavorful, representing the heart and soul of Mexican cuisine. To me, it's more than just food; it's a taste of home, family, and tradition.
Making this Calabacitas always fills my kitchen with warmth and the comforting aroma of summer. I hope you enjoy it as much as I do! Let me know how your version turns out!
Frequently Asked Questions
- → Can I make this recipe vegetarian/vegan?
Absolutely! It's already vegetarian. To make it vegan, just ensure your broth or any other added liquid is plant-based.
- → What can I substitute for the corn?
Peas or even black beans would work well! I haven't tried it with black beans, but I bet it would be amazing.
- → How long can I keep the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid microwaving it separates the sauce.
- → Can I use canned zucchini?
I wouldn’t recommend it. Fresh zucchini is best for this recipe. Canned zucchini tends to be watery and mushy.
- → Any tips for making it spicier?
Add a pinch of cayenne pepper or some chopped jalapeños! Start with a small amount and add more to taste.