Calabacitas(Spanish)
Creamy calabacitas with tender zucchini, sweet corn, and melted cheddar cheese, seasoned with green chilies and garlic, perfect as a side dish for any meal.
Ingredients
Instructions
- Saute sliced zucchini and chopped onion in oil until just barely tender.
- Add garlic powder, chopped green chilies, corn, and grated cheddar cheese to the skillet.
- Mix well to combine all ingredients.
- Transfer the mixture to a 1-quart casserole baking dish.
- Bake at 400°F (200°C) for 20 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider substituting fresh garlic for the garlic powder, or adding diced bell peppers and fresh herbs like cilantro. If you prefer a spicier dish, use jalapeños or a spicier chili instead of green chilies. This dish is quite versatile, and you can even incorporate other vegetables such as diced tomatoes or bell peppers. For a lighter option, reduce the cheese or use a lower-fat variety.
Serving Suggestions
Calabacitas makes a delicious side dish and pairs beautifully with grilled meats or as part of a vegetarian meal. Serve it alongside rice or tortillas for a complete meal. It also complements other Mexican recipes like Carne Con Queso or can be enjoyed as a filling in tacos or burritos. Consider topping with fresh avocado or sour cream for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave for a few minutes or bake in a preheated oven at 350°F (175°C) until heated through. Adding a splash of water before reheating can help maintain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Calabacitas(Spanish) contains roughly 457 calories, with 11g protein, 43g carbohydrates, and 30g fat. It is an excellent source of vitamin C (36% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 615mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is preferred for its texture, you can use frozen zucchini. Just be sure to thaw and drain any excess moisture before sautéing to avoid a watery dish. Keep in mind that the texture may be softer than fresh, but it will still taste great.
How can I make this dish dairy-free?
To make Calabacitas dairy-free, you can substitute the Cheddar cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without the dairy. You can also increase the amount of vegetables or add cooked quinoa for added protein and texture.
What can I serve with Calabacitas?
Calabacitas is versatile and pairs well with a variety of dishes. Serve it alongside grilled chicken, fish, or as part of a taco night. It also works well with rice or quinoa for a wholesome meal. For a fun twist, try it as a filling for quesadillas or enchiladas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).