Mexican Calabacitas

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cups zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/4 cup fresh cilantro, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and bell pepper, sauté until softened.
3. 3 Stir in zucchini, corn, and garlic, cooking for another 5 minutes.
4. 4 Sprinkle cumin, chili powder, oregano, salt, and pepper over the veggies.
5. 5 Pour in vegetable broth, cover, and let simmer for 10 minutes.
6. 6 Remove from heat, stir in cilantro, and serve warm.

Nutrition

Tips

• For extra flavor, add a splash of lime juice before serving.
• Feel free to use a mix of summer squash and zucchini.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Serving Suggestions

• Serve alongside warm tortillas or over rice.
• Pairs well with grilled chicken or a simple black bean salad.

FAQ