Calabacitas (Mexican Style Zucchini)


 3 zucchini, chopped into small cubes

2 tomatoes, chopped

1/4 onion, chopped

1 garlic clove, chopped

1 jalapeno or serrano, chopped

1 can of corn

Butter or cooking oil, to taste

1/4 teaspoon of oregano

Salt and pepper, to taste


  1. Wash and cut all vegetables. 
  1. Melt butter or heat oil in a pan over medium heat. 
  1. Add the chopped onion and garlic, and cook for 3 minutes or until they are soft and clear. 
  1. Add the chopped jalapeno or serrano (optional) and chopped tomato, and cook for 3-4 minutes until the tomato has softened. 
  1. Add the chopped zucchini and a can of corn. Season with salt, pepper, and oregano to taste. 
  1. Cover the pan and cook for 8-10 minutes or until the zucchini is soft. If you prefer a soupier consistency, add a little bit of water, chicken, or vegetable broth. 
  1. Serve hot, and top with cheese or sour cream if desired. 


  • If you don’t want your dish too spicy, remove the seeds from the peppers before chopping. 
  • To make the dish vegan, use oil instead of butter. 
  • You can also add cotija cheese and sour cream as toppings once the dish is served. 
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