Description
Easy Cheesy Calabacitas is a vibrant Mexican-inspired dish that combines sautéed zucchini, yellow squash, corn, and a medley of colorful bell peppers with fresh tomatoes and spicy jalapeños. Topped with crumbly queso fresco, this flavorful vegetable medley is both comforting and nutritious, perfect as a side or light main course.
Ingredients
Scale
Vegetables
- 1 cup zucchini (finely diced)
- 1 cup yellow squash (finely diced)
- 1 cup yellow corn (kernels off the cob)
- 1 cup yellow onion (finely diced)
- 1/2 cup green bell pepper (finely diced)
- 1/2 cup yellow bell pepper (finely diced)
- 1/2 cup red bell pepper (finely diced)
- 1 cup fresh tomato (chopped)
- 1 tbsp fresh jalapeño (finely diced)
- 3 cloves fresh garlic (minced)
Seasonings & Cheese
- 1/2 tbsp kosher salt
- 1 tsp fresh black pepper
- 2 tsp dried cumin
- 1 tsp dried oregano
- 1 cup queso fresco (crumbled)
- 2–3 tbsp olive oil or avocado oil (for sautéing)
Instructions
- Prep the Vegetables: Dice all vegetables evenly, keeping the onion, garlic, and jalapeños separated. Remove corn kernels from the cob if using fresh corn.
- Heat the Oil: In a large skillet, heat 2-3 tablespoons of olive or avocado oil over medium heat.
- Sauté Onion and Garlic: Add the finely diced onion and cook until softened and translucent, about 5 minutes. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Bell Peppers and Squash: Stir in the diced green, yellow, and red bell peppers along with the zucchini and yellow squash. Continue sautéing until the vegetables soften, about 5 minutes.
- Incorporate Jalapeños and Corn: Add the finely diced jalapeños and corn kernels to the skillet. Sauté for another 5 minutes to fully warm the corn through and blend the flavors.
- Season and Add Tomatoes: Mix in the chopped fresh tomatoes, dried cumin, dried oregano, kosher salt, and black pepper. Cook for 2 more minutes allowing the seasonings to meld with the vegetables.
- Add Queso Fresco: Remove the skillet from heat, crumble the queso fresco over the vegetable mixture, and stir gently to incorporate the cheese as it softens.
- Rest and Garnish: Cover the skillet to let the cheese soften further, then garnish with fresh cilantro or green onion if desired before serving.
Notes
- For a spicier version, add more jalapeño or include some chili powder to the seasoning.
- Queso fresco can be substituted with feta or cotija cheese for a similar salty crumble.
- This dish pairs well with warm tortillas or as a side to grilled meats.
- Use fresh seasonal vegetables wherever possible for the best flavor.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
Keywords: Calabacitas, Mexican zucchini recipe, sautéed vegetables, queso fresco, easy side dish, vegetarian Mexican recipe
