Vegetarian Calabacitas (Mexican Zucchini)

Name: Vegetarian Calabacitas (Mexican Zucchini)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 whole zucchini; 1 cup corn kernels; 2 whole Roma tomatoes; 1 whole poblano pepper; 0.25 whole white onion; 1 clove garlic clove; 1 tbsp vegetable oil; 0.25 cups queso fresco; 1 tbsp cilantro

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Sofia Rivera

Time

35 minutes

Servings

Calories

112

A healthy and flavorful side dish featuring tender zucchini, corn, tomatoes, and poblano peppers in a light, savory sauce, often with cheese.

112

cal

4.2g

protein

12.6g

carbs

6.2g

fat

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
zucchini	2 whole	17	1g	3g	0g
corn kernels	1 cup	28	1g	6g	1g
Roma tomatoes	2 whole	6	0g	1g	0g
poblano pepper	1 whole	6	0g	1g	0g
white onion	0.25 whole	3	0g	1g	0g
garlic clove	1 clove	1	0g	0g	0g
vegetable oil	1 tbsp	30	0g	0g	3g
queso fresco	0.25 cups	23	1g	0g	2g
cilantro	1 tbsp	0	0g	0g	0g

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
zucchini	2 whole	17	1g	3g	0g
corn kernels	1 cup	28	1g	6g	1g
Roma tomatoes	2 whole	6	0g	1g	0g
poblano pepper	1 whole	6	0g	1g	0g
white onion	0.25 whole	3	0g	1g	0g
garlic clove	1 clove	1	0g	0g	0g
vegetable oil	1 tbsp	30	0g	0g	3g
queso fresco	0.25 cups	23	1g	0g	2g
cilantro	1 tbsp	0	0g	0g	0g

Directions

Step 1
Dice zucchini and tomatoes. Roast poblano pepper, then peel, deseed, and dice. Dice onion and mince garlic.
Step 2
Heat vegetable oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
Step 3
Add diced poblano pepper, zucchini, corn, and tomatoes to the skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 8-10 minutes.
Step 4
Season with salt and pepper to taste. If using, stir in crumbled queso fresco until just melted.
Step 5
Garnish with fresh cilantro and serve hot as a side dish or light main.

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