Skillet Zucchini, Corn, and Peppers (Calabacitas)
User Reviews
4.8
Skillet Zucchini, Corn, and Peppers (Calabacitas)
Description
The dish begins by cooking diced onion and bell peppers in olive oil over medium-high heat until just softening, allowing their sweetness to develop. Then diced zucchini, corn, and green chiles join the skillet and are seasoned with cumin, oregano, salt, black pepper, and optional cayenne for gentle heat. The vegetables continue cooking until they reach the desired tenderness without becoming mushy. Cherry or grape tomatoes and a splash of lime juice are added near the end to add fresh acidity and a burst of juiciness.
Calabacitas is versatile as a warm or room-temperature side dish that pairs well with Mexican meals or as a vegetable complement to grilled meats or beans. The combination of sweet corn and peppers with tangy lime and herbs offers balanced flavors and a fresh texture contrast.
Leftovers can be refrigerated in an airtight container for up to five days or frozen for up to four months, though vegetable texture softens after thawing. Extra oil may be added during cooking if the skillet looks dry. Cooking time is adjustable based on how crisp or soft you prefer the vegetables.
Ingredients
- 3 to 4 tablespoons olive oil plus more if necessary
- 1 yellow onion diced small, large or extra large
- 1 red bell pepper seeded and diced small, large
- 1 bell pepper seeded and diced small, orange, large
- 2 zucchini diced small, large
- 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)
- green chiles or regular canned green chiles for a bit less heat, fire-roasted, 4-ounce can
- 2 teaspoons cumin or to taste
- 1 teaspoon oregano or to taste, dried, or dried Mexican oregano
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ teaspoon cayenne pepper optional and to taste
- 2 tablespoons lime juice
- 1 ½ cups tomatoes halved, cherry or grape
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 DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Sodium | 358mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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