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Skillet Zucchini, Corn, and Peppers (Calabacitas)

🍅🌽🫑 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!

Prep Time
8 mins
Cook Time
8 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 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

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 Sodium 358mg (15%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 6Serving

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.