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Skillet Zucchini, Corn, and Peppers (Calabacitas)
4.8 from 168 votes

Skillet Zucchini, Corn, and Peppers (Calabacitas)

This Calabacitas recipe sautés zucchini, corn, and colorful bell peppers with aromatic seasonings to create a vibrant vegetable side dish. The ingredients cook until tender yet retain some crispness, brightened by lime juice and complemented by spices like cumin and oregano. Fresh tomatoes added at the end provide juiciness and a subtle acidity that rounds out the flavors.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 174

% 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.