Skillet Zucchini, Corn, and Peppers (Calabacitas)

Name: Skillet Zucchini, Corn, and Peppers (Calabacitas)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 6 serving
Ingredients: 3 to 4 tablespoons olive oil; 1 large or extra large yellow onion; 1 large red bell pepper; 1 large orange bell pepper; 2 large zucchini; 1 ½ cups corn; one 4-ounce can fire-roasted green chiles; 2 teaspoons cumin; 1 teaspoon dried oregano or dried Mexican oregano; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 2 tablespoons lime juice; 1 ½ cups Cherry or grape tomatoes

User Reviews

4.8

168 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings
6
Calories
174 kcal
Course
Side Dish, Salad
Cuisine
Mexican

Skillet Zucchini, Corn, and Peppers (Calabacitas)

Jade Rice

Report

🍅🌽🫑 An EASY Mexican-inspired recipe ready in 15 minutes with zucchini, corn, bell peppers, tomatoes, and green chiles! HEALTHY, vegan, and naturally gluten-free! When there's an abundance of summer produce, this recipe is PERFECT!

Share:

I Made This!

126 people made this

Print

34 people printed this

Save this

100 people saved this

Ingredients

Servings

3 to 4 tablespoons olive oil plus more if necessary
1 large or extra large yellow onion diced small
1 large red bell pepper seeded and diced small
1 large orange bell pepper seeded and diced small
2 large zucchini diced small
1 ½ cups corn (I used previously frozen corn that I thawed first; canned or fresh may be substituted - if using fresh, add it from the beginning)
one 4-ounce can fire-roasted green chiles (or regular canned green chiles for a bit less heat)
2 teaspoons cumin or to taste
1 teaspoon dried oregano or dried Mexican oregano or to taste
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ teaspoon cayenne pepper optional and to taste
2 tablespoons lime juice
1 ½ cups Cherry or grape tomatoes halved

Add to Shopping List

Instructions

To a very large skillet, add the oil, onions, bell peppers, and cook over medium-high heat for about 5 minutes, or until onion and peppers are beginning to soften; stir intermittently.
Add the zucchini, corn, chiles, evenly sprinkle with the cumin, oregano, salt and pepper, optional cayenne, and stir to combine. If necessary, add additional oil if it's looking at all dry. Cook for about 5 minutes, or until vegetables are as tender as desired; stir intermittently.
Add the tomatoes, lime juice, and stir to combine. Taste the dish and if necessary, add more salt, pepper, cayenne, etc. Note - The cayenne doesn't make the dish spicy, but rather flavors a very large skillet of vegetables so that they're not bland. Serve immediately.
Make Ahead and Storage Recommendations - The recipe holds well and can be served at room temp. Extra will keep airtight in the fridge for up to 5 days or in the freezer for 4 months, noting that the texture of the vegetables will be softer upon thawing if you choose to freeze it.

Nutrition Information

Show Details

Serving 1 Calories 174kcal (9%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g Sodium 358mg (15%) Fiber 3g (12%) Sugar 10g (20%)