Calabacitas Mexican Squash
A vibrant and comforting side dish featuring zucchini, tomatoes, corn, onion, garlic, queso fresco, and crema. A naturally gluten-free and vegetarian Mexican classic that’s perfect with any meal.
6 Servings
Ingredients
- 1 tablespoon olive oil
- ½ cup white onion finely diced
- 2 garlic cloves minced
- 6 Roma tomatoes diced
- 1 jalapeño pepper seeded and finely chopped (optional)
- 1½ teaspoons salt or chicken bouillon
- 1 cup corn kernels fresh or frozen
- 3 large or 6 small Mexican squash or zucchini cubed
- ¼ cup fresh cilantro minced
- ¼ cup queso fresco crumbled
- ¼ cup Mexican crema
Instructions
Heat the oil.
- In a large skillet, heat the olive oil over medium heat until shimmering. Add the diced white onion and sauté for 3 to 5 minutes, or until the onion becomes translucent and tender.
Add tomatoes and seasonings.
- Incorporate the minced garlic, diced tomatoes, chopped jalapeño (if using), and salt or chicken bouillon. Stir to combine, and continue cooking for an additional 5 minutes, stirring occasionally to prevent sticking.
Add corn and squash.
- Add the corn kernels and cubed squash to the skillet. Mix thoroughly so all vegetables are coated with the tomato mixture.
Cover and simmer.
- Reduce the heat to medium-low, cover the skillet with a lid, and allow the mixture to cook for approximately 15 minutes, or until the squash is fork-tender.
Finish with garnishes.
- Remove the skillet from heat. Sprinkle the cooked vegetables with minced cilantro, then top with crumbled queso fresco and a drizzle of Mexican crema. Serve immediately.
Notes
This recipe is naturally gluten-free. However, if using chicken bouillon, confirm that it is certified gluten-free, as some brands may contain wheat-based additives. All other ingredients listed are gluten-free by nature.