Jump into the vibrant world of calabacitas, where quick, healthy dinners meet irresistible comfort food. Whether you’re craving something cheesy, spicy, or fresh from the garden, these 29 recipes are sure to delight your taste buds and simplify your meal planning. Let’s explore these mouthwatering dishes together!
Classic Mexican Calabacitas Con Queso
Aren’t we all just squash blossoms waiting to bloom? This Classic Mexican Calabacitas Con Queso is the cheesy, veggie-packed hug your Tuesday desperately needs—let’s turn those zucchinis into gold!
Ingredients
– A couple of medium zucchinis, sliced into half-moons
– One yellow onion, diced up nice and fine
– Two cloves of garlic, minced (because one is never enough)
– A cup of corn kernels, fresh or frozen—your call
– A splash of olive oil, about 2 tablespoons
– Half a cup of shredded Monterey Jack cheese
– A quarter cup of cotija cheese, crumbled
– Salt and pepper, to make it sing
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers—about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, for 5 minutes or until it turns translucent and sweet. (Tip: Don’t rush this; caramelized onions are worth the wait!)
3. Toss in the minced garlic and stir for 1 minute until fragrant—just enough to wake it up, not burn it.
4. Add the sliced zucchinis and corn kernels, stirring to coat everything in that oily goodness.
5. Cook for 8-10 minutes, stirring every couple of minutes, until the zucchinis are tender but still have a slight bite. (Tip: Overcooking makes them mushy, so keep an eye out!)
6. Sprinkle in half a teaspoon of salt and a quarter teaspoon of black pepper, giving it a good mix.
7. Reduce the heat to low and evenly sprinkle the shredded Monterey Jack cheese over the veggie mixture.
8. Cover the skillet with a lid and let it sit for 3 minutes to melt the cheese into gooey perfection. (Tip: No peeking—let the steam work its magic!)
9. Remove from heat and garnish with crumbled cotija cheese.
10. Give it one final gentle stir to incorporate everything.
Gosh, the result is a creamy, veggie-loaded delight with a hint of sweetness from the corn and a salty kick from the cheeses—serve it straight from the skillet with tortilla chips for dipping or as a side to grilled chicken for a fiesta on your plate!
Spicy Calabacitas Tacos with Chipotle Crema
Never underestimate the power of zucchini to become the star of taco night—these spicy calabacitas tacos with chipotle crema are here to prove that veggies can absolutely slay. With a kick of heat and a creamy finish, they’re the kind of meal that’ll make you forget all about meaty fillings (well, almost). Trust me, your taste buds are in for a fiesta!
Ingredients
– A couple of medium zucchinis, diced into 1/2-inch cubes
– One yellow onion, finely chopped
– A couple of cloves of garlic, minced
– One jalapeño, seeds removed and diced (unless you’re brave!)
– A cup of corn kernels (fresh or frozen)
– A splash of olive oil, about 2 tablespoons
– A teaspoon of ground cumin
– A half teaspoon of chili powder
– Salt to your liking (but start with 1/2 teaspoon)
– A quarter cup of sour cream
– A tablespoon of chipotle in adobo sauce, minced
– A squeeze of lime juice from half a lime
– Eight small corn tortillas
– A handful of fresh cilantro, chopped
– A quarter cup of crumbled cotija cheese
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chopped onion and sauté for 3-4 minutes, until it turns translucent and soft.
3. Toss in the minced garlic and diced jalapeño, and cook for another minute until fragrant.
4. Tip: Don’t let the garlic burn—keep an eye on it to avoid bitterness.
5. Add the diced zucchini and corn kernels to the skillet, stirring to combine everything.
6. Sprinkle in 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt, mixing well to coat the veggies.
7. Cook the mixture for 8-10 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite.
8. Tip: If the skillet gets dry, add a splash of water to prevent sticking and help steam the veggies.
9. While the veggies cook, in a small bowl, whisk together 1/4 cup of sour cream, 1 tablespoon of minced chipotle in adobo, and the juice from half a lime until smooth.
10. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted.
11. Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel—this makes them easier to fold without breaking.
12. Assemble the tacos by spooning the veggie mixture onto each tortilla.
13. Drizzle with the chipotle crema, then top with chopped cilantro and crumbled cotija cheese.
14. Serve immediately while everything is warm and vibrant.
These tacos boast a fantastic contrast: the tender, slightly crisp zucchini mingles with the smoky heat of the chipotle crema, creating a flavor bomb that’s both fresh and indulgent. Try serving them with an extra lime wedge on the side for a zesty punch, or pile on some pickled red onions if you’re feeling fancy—they add a tangy crunch that takes it over the top!
Cheesy Baked Calabacitas Casserole
Unbelievably delicious and secretly healthy, this cheesy baked calabacitas casserole is the ultimate comfort food that’ll have your taste buds doing a happy dance while pretending to be virtuous! It’s like a fiesta in your mouth with zero guilt—because vegetables are the main event, right?
Ingredients
– A couple of medium zucchinis, sliced into half-moons
– A couple of yellow squashes, ditto on the half-moons
– One large onion, chopped up nice and fine
– Two cloves of garlic, minced (because garlic makes everything better)
– A cup of corn kernels (fresh or frozen, no judgment here)
– A can of diced green chiles, because we like a little kick
– A cup of shredded Monterey Jack cheese (go ahead, be generous)
– Half a cup of shredded cheddar cheese for that extra oomph
– A quarter cup of heavy cream, just a splash to bring it all together
– Two tablespoons of olive oil, for sautéing
– Salt and pepper to taste (but let’s be real, you’ll use more than a pinch)
Instructions
1. Preheat your oven to 375°F—get it nice and toasty for that perfect bake.
2. Heat two tablespoons of olive oil in a large skillet over medium heat until it shimmers.
3. Add the chopped onion and sauté for about 5 minutes, until it turns translucent and smells amazing.
4. Toss in the minced garlic and cook for another minute, just until fragrant (don’t let it burn, or it’ll taste bitter!).
5. Throw in the sliced zucchinis and yellow squashes, and cook for 8-10 minutes, stirring occasionally, until they start to soften but still have a bit of crunch.
6. Add the corn kernels and diced green chiles, stirring to combine everything evenly.
7. Pour in the quarter cup of heavy cream, and let it simmer for 2 minutes to thicken slightly.
8. Season with salt and pepper—start with a teaspoon of salt and half a teaspoon of pepper, then adjust if needed.
9. Transfer the veggie mixture to a greased 9×13 inch baking dish, spreading it out evenly.
10. Sprinkle the shredded Monterey Jack and cheddar cheeses over the top, covering it all like a cozy blanket.
11. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown on top.
12. Let it cool for 5 minutes before serving—this helps it set and makes it easier to scoop.
A melty, cheesy masterpiece with a satisfying crunch from the veggies, this casserole is bursting with southwest flavors that pair perfectly with a side of tortilla chips or over a bed of rice for a full meal deal. Serve it up hot and watch it disappear faster than you can say “more please!”
Calabacitas Stir-Fry with Garlic Soy Sauce
Ready to turn those summer squash into something spectacular? This calabacitas stir-fry is about to become your weeknight superhero—quick, flavorful, and packed with veggie goodness that even picky eaters will devour!
Ingredients
– 2 medium zucchini, sliced into half-moons
– 1 yellow squash, diced
– 1 red bell pepper, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons soy sauce
– A splash of lime juice
– A pinch of red pepper flakes
– A couple of fresh cilantro sprigs for garnish
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
2. Add the sliced zucchini and diced yellow squash, stirring occasionally for 5–6 minutes until they start to soften and get lightly browned edges.
3. Toss in the chopped red bell pepper and cook for another 3 minutes, keeping the veggies crisp-tender.
4. Stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn!
5. Pour in 2 tablespoons of soy sauce and a splash of lime juice, tossing everything to coat evenly.
6. Sprinkle a pinch of red pepper flakes for a subtle kick, and cook for 1 more minute to meld the flavors.
7. Remove from heat and garnish with fresh cilantro sprigs.
Seriously, the texture is a dream—crisp-tender veggies with a savory, garlicky soy sauce that clings perfectly. Serve it over rice, stuff it into tacos, or just eat it straight from the pan (no judgment here) for a meal that’s as fun as it is delicious!
Creamy Calabacitas and Corn Chowder
Hang onto your ladles, folks—this creamy calabacitas and corn chowder is about to become your new fall obsession, blending summer’s sweet corn with cozy vibes in a bowl that’s basically a hug from the inside. Seriously, it’s so good, you might just forget there’s actual vegetables in there (shh, we won’t tell).
Ingredients
– A couple of tablespoons of olive oil
– One medium onion, diced up small
– Two cloves of garlic, minced fine
– Two medium zucchini, chopped into half-inch pieces
– One cup of fresh or frozen corn kernels
– Four cups of vegetable broth
– One cup of heavy cream
– A pinch of salt and a crack of black pepper
– A handful of fresh cilantro, chopped rough
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until it turns translucent, roughly 5 minutes. (Tip: Don’t rush this—sweating the onions builds a flavor foundation!)
3. Toss in the minced garlic and stir for 30 seconds until fragrant, being careful not to let it burn.
4. Throw in the chopped zucchini and corn kernels, stirring to coat everything in the oil.
5. Pour in 4 cups of vegetable broth and bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the zucchini is tender when poked with a fork.
7. Stir in 1 cup of heavy cream and heat through for another 2–3 minutes, but do not let it boil. (Tip: Keep it gentle to avoid curdling—patience is key for that velvety texture!)
8. Season with a pinch of salt and a crack of black pepper, tasting and adjusting if needed.
9. Remove from heat and stir in the chopped cilantro just before serving. (Tip: Adding herbs at the end keeps them bright and fresh!)
Ready to dive in? This chowder boasts a luxuriously creamy texture with pops of sweet corn and tender zucchini, all wrapped up in a broth that’s rich but not heavy. Serve it up with a side of crusty bread for dipping, or get fancy with a dollop of sour cream and extra cilantro on top—it’s a bowl of comfort that’ll have everyone asking for seconds.
Grilled Calabacitas with Lime and Cilantro
Now, if your summer squash is looking a little lonely in the crisper, let’s turn that veggie wallflower into the life of the party with some smoky, zesty magic.
Ingredients
– 2 medium zucchini, sliced into half-moons
– 2 medium yellow squash, sliced into half-moons
– 1 red bell pepper, chopped
– 1 small red onion, thinly sliced
– 2 tablespoons olive oil
– Juice of 1 lime
– A handful of fresh cilantro, chopped
– Salt and pepper to season
Instructions
1. Preheat your grill to medium-high heat, around 400°F—you want those grill marks without charring everything to a crisp.
2. In a large bowl, toss the zucchini, yellow squash, bell pepper, and red onion with the olive oil until everything is lightly coated.
3. Season the veggie mix generously with salt and pepper, giving it a good stir to distribute evenly.
4. Place the vegetables in a grill basket or on a perforated grill pan to prevent them from falling through the grates.
5. Grill for 8–10 minutes, stirring occasionally, until the veggies are tender with slight charring on the edges.
6. Remove the grilled vegetables from the heat and transfer them back to the bowl.
7. Squeeze the fresh lime juice over the warm veggies—the heat will help absorb that bright flavor.
8. Toss in the chopped cilantro and mix everything together gently.
9. Let it sit for 2–3 minutes to let the flavors meld together.
Oh, the result? You’ve got a dish with a smoky tenderness from the grill, a zesty kick from the lime, and a fresh herby finish—perfect as a side, piled on tacos, or even tossed with quinoa for a light lunch.
Calabacitas Enchiladas with Green Sauce
Buckle up, flavor adventurers! We’re diving fork-first into these calabacitas enchiladas—a veggie-packed fiesta wrapped in cozy tortillas and smothered in zesty green sauce. Trust me, your taste buds will throw a party (and maybe do a little salsa).
Ingredients
– 8 corn tortillas
– 2 cups of shredded Monterey Jack cheese
– 1 tablespoon of olive oil
– 1 diced yellow onion
– 2 minced garlic cloves
– 2 cups of diced zucchini
– 1 cup of corn kernels (fresh or frozen)
– A pinch of salt
– A couple of cracks of black pepper
– 2 cups of store-bought green enchilada sauce
– A handful of chopped fresh cilantro for garnish
Instructions
1. Preheat your oven to 375°F to get it nice and toasty.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add 1 diced yellow onion and sauté for about 5 minutes, until it turns translucent.
4. Toss in 2 minced garlic cloves and cook for 1 more minute, just until fragrant.
5. Stir in 2 cups of diced zucchini and 1 cup of corn kernels, cooking for 5-7 minutes until the zucchini softens.
6. Season the veggie mix with a pinch of salt and a couple of cracks of black pepper, then remove from heat.
7. Warm 8 corn tortillas in the microwave for 30 seconds to make them pliable (this prevents cracking!).
8. Spoon the veggie mixture onto each tortilla, top with a sprinkle of 2 cups shredded Monterey Jack cheese, and roll them up tightly.
9. Place the rolled enchiladas seam-side down in a baking dish.
10. Pour 2 cups of green enchilada sauce evenly over the top.
11. Sprinkle the remaining cheese over the sauced enchiladas.
12. Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden.
13. Let them cool for 5 minutes before serving to avoid a molten mouth situation.
14. Garnish with a handful of chopped fresh cilantro.
They emerge from the oven with a perfect balance of creamy, melty cheese and tender veggies, all hugged by that tangy green sauce. Try serving them with a side of crisp salad or some creamy avocado slices for a full-on fiesta plate—each bite is a little celebration of textures and flavors!
Savory Calabacitas and Black Bean Tostadas
Pssst… hungry? Let’s talk about these ridiculously good tostadas that’ll make your taste buds do a happy dance. Perfect for when you want something fresh, fast, and packed with flavor without spending hours in the kitchen.
Ingredients
– A couple of corn tortillas
– A glug of olive oil
– A pinch of salt
– 1 cup of diced zucchini
– 1 cup of diced yellow squash
– 1/2 cup of chopped onion
– 1 minced garlic clove
– 1 cup of canned black beans, rinsed
– 1/2 cup of corn kernels
– A squeeze of lime juice
– A handful of chopped cilantro
– A dollop of sour cream
– A sprinkle of crumbled cotija cheese
Instructions
1. Preheat your oven to 400°F.
2. Brush both sides of the corn tortillas lightly with olive oil and place them on a baking sheet in a single layer.
3. Bake the tortillas for 5-7 minutes until they are golden brown and crispy, flipping them halfway through to ensure even cooking. Tip: Keep an eye on them to avoid burning—they can go from perfect to overdone quickly!
4. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
6. Stir in the minced garlic and cook for another 30 seconds until fragrant.
7. Add the diced zucchini and yellow squash to the skillet, seasoning with a pinch of salt.
8. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still have a slight crunch. Tip: Don’t overcrowd the pan to allow the veggies to caramelize nicely.
9. Mix in the black beans and corn kernels, cooking for 2-3 more minutes until everything is heated through.
10. Remove the skillet from the heat and stir in the lime juice and chopped cilantro.
11. Spoon the vegetable and bean mixture evenly onto the crispy tortillas.
12. Top each tostada with a dollop of sour cream and a sprinkle of crumbled cotija cheese. Tip: For extra zing, add a dash of hot sauce or some sliced jalapeños if you like it spicy.
Seriously, these tostadas are a textural dream—crispy base meets tender, savory filling with a creamy, tangy finish. Serve them up immediately for a quick lunch or stack ’em high for a fun, interactive dinner that everyone can customize to their heart’s content.
Zesty Calabacitas Pasta Primavera
Buckle up, flavor adventurers! We’re about to transform your pasta night from ‘meh’ to ‘magnifico’ with a veggie-packed dish that’s so vibrant, it might just start telling jokes. This zesty creation combines summer squash, sweet corn, and a tangy twist that’ll have your taste buds doing the cha-cha.
Ingredients
– 8 ounces of pasta (whatever shape makes you happy)
– 2 medium zucchini, sliced into half-moons
– 1 cup of fresh corn kernels (about 2 ears)
– 1 red bell pepper, chopped
– 3 cloves of garlic, minced
– 1/4 cup of olive oil
– 2 tablespoons of lime juice
– 1 teaspoon of chili powder
– 1/2 teaspoon of cumin
– A big handful of fresh cilantro, chopped
– Salt to make it sing
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 8-10 minutes (tip: taste a piece at 8 minutes to avoid mushy pasta).
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add zucchini, corn, and bell pepper to the skillet, sautéing for 5-7 minutes until veggies are tender-crisp.
5. Stir in minced garlic and cook for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
6. Sprinkle in chili powder and cumin, tossing to coat the vegetables evenly.
7. Drain the cooked pasta, reserving 1/2 cup of pasta water.
8. Add drained pasta to the skillet with vegetables.
9. Pour in lime juice and 1/4 cup of reserved pasta water, tossing everything together (tip: the starchy water helps create a light sauce that clings to the pasta).
10. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
11. Remove from heat and stir in fresh cilantro.
12. Serve immediately while hot.
Marvel at the glorious texture—tender pasta meets crisp-tender veggies in a light, zesty sauce that clings perfectly. The bright lime and warm spices make this dish sing with freshness, perfect for topping with crumbled cotija cheese or serving alongside grilled chicken for a protein boost.
Calabacitas Stuffed Bell Peppers
Oh my goodness, are you ready to stuff some peppers with the most delightful Mexican-inspired veggie medley? These calabacitas-stuffed beauties are about to become your new favorite weeknight hero—easy, colorful, and packed with flavor that’ll make your taste buds do a happy dance!
Ingredients
– 4 large bell peppers (any color you fancy!)
– A couple of tablespoons of olive oil
– 1 medium onion, diced up nice and small
– 2 cloves of garlic, minced (because garlic makes everything better)
– 2 medium zucchinis, chopped into little cubes
– 1 cup of corn kernels (fresh or frozen, no biggie)
– A 15-ounce can of black beans, rinsed and drained
– A 14.5-ounce can of diced tomatoes, with their juicy goodness
– 1 teaspoon of ground cumin for that warm, cozy vibe
– 1/2 teaspoon of chili powder to give it a little kick
– A pinch of salt and pepper to make it all sing
– 1 cup of shredded Monterey Jack cheese (because melty cheese is life)
Instructions
1. Preheat your oven to 375°F to get it nice and toasty for baking.
2. Slice the tops off the bell peppers and remove the seeds and membranes—save those tops for a fun garnish if you’re feeling fancy!
3. Heat a couple of tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Toss in the diced onion and sauté for about 5 minutes, until it turns soft and translucent.
5. Add the minced garlic and cook for another 30 seconds, just until it’s fragrant (don’t let it burn, or it’ll taste bitter!).
6. Throw in the chopped zucchinis and cook for 5-7 minutes, stirring occasionally, until they start to soften but still have a bit of crunch.
7. Mix in the corn kernels, black beans, diced tomatoes (with their juices), cumin, chili powder, salt, and pepper.
8. Let everything simmer together for 5-10 minutes, until the liquid reduces slightly and the flavors meld—taste and adjust seasoning if needed, but trust me, it’s already awesome.
9. Remove the skillet from heat and stir in half of the shredded Monterey Jack cheese until it gets all gooey and incorporated.
10. Stuff each bell pepper with the calabacitas mixture, packing it in firmly but not too tight.
11. Place the stuffed peppers in a baking dish and top with the remaining cheese for that golden, bubbly finish.
12. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and lightly browned.
13. Let them cool for a few minutes before serving—hot fillings can be sneaky and burn your mouth!
Aren’t these just the best? The peppers turn tender with a slight bite, while the filling is a hearty, savory mix with pops of sweetness from the corn. Serve them up with a dollop of sour cream or a sprinkle of fresh cilantro for an extra burst of freshness—perfect for a cozy dinner or impressing guests without breaking a sweat!
Calabacitas and Chorizo Breakfast Scramble
Rise and shine, sleepyheads! This isn’t your average breakfast scramble—it’s a fiesta in a skillet that’ll make your taste buds do the cha-cha. Calabacitas and chorizo come together in a glorious dance of flavor that’ll have you questioning why you ever settled for boring eggs.
Ingredients
– A couple of tablespoons of olive oil
– Half a pound of Mexican chorizo, casings removed
– One medium yellow onion, diced
– Two cloves of garlic, minced
– Two medium zucchini, chopped into half-inch pieces
– One cup of fresh corn kernels (frozen works too!)
– Six large eggs
– A splash of milk (about two tablespoons)
– A generous pinch of salt and black pepper
– A handful of fresh cilantro, chopped
– Half a cup of shredded Monterey Jack cheese
Instructions
1. Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add half a pound of chorizo, breaking it up with a spoon, and cook for 5-7 minutes until browned and crumbly.
3. Toss in one diced onion and cook for 3-4 minutes until translucent.
4. Stir in two minced garlic cloves and cook for 30 seconds until fragrant.
5. Add two chopped zucchini and one cup of corn, cooking for 5-6 minutes until veggies are tender-crisp.
6. Tip: Don’t overcrowd the pan—this ensures everything gets nicely caramelized!
7. In a bowl, whisk six eggs with a splash of milk, a pinch of salt, and pepper until frothy.
8. Pour the egg mixture over the veggie-chorizo mix in the skillet.
9. Reduce heat to medium and let the eggs set for 1 minute without stirring.
10. Gently push the eggs from the edges toward the center with a spatula every 30 seconds for 3-4 minutes until softly scrambled.
11. Tip: Low and slow is key for creamy eggs—no rubbery textures here!
12. Sprinkle half a cup of Monterey Jack cheese over the top and let it melt for 1 minute.
13. Remove from heat and fold in a handful of chopped cilantro.
14. Tip: Fresh herbs at the end keep their bright flavor intact.
15. Serve immediately while hot.
Oh, the joy of that first bite! The scramble is wonderfully creamy with pops of spicy chorizo and crisp-tender veggies, all hugged by melty cheese. Try piling it onto warm tortillas for breakfast tacos or topping with avocado slices—it’s a texture party you won’t want to miss.
Hearty Calabacitas and Chicken Quesadillas
Who says quesadillas can’t be a full meal? These hearty calabacitas and chicken versions are here to prove the haters wrong with their veggie-packed, protein-loaded deliciousness.
Ingredients
– A couple of boneless, skinless chicken breasts
– A generous drizzle of olive oil
– A pinch of salt and black pepper
– 2 cups of diced zucchini (that’s calabacitas, fancy folks!)
– 1 cup of corn kernels (fresh or frozen both work)
– 1 diced red bell pepper
– 1/2 cup of diced onion
– A minced garlic clove or two
– 4 large flour tortillas
– 2 cups of shredded Monterey Jack cheese
– A splash of lime juice for zing
Instructions
1. Preheat a large skillet over medium-high heat and add a drizzle of olive oil.
2. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side until the internal temperature reaches 165°F—no guessing here, use a thermometer for perfect doneness every time!
3. Remove the chicken from the skillet, let it rest for 5 minutes, then shred it with two forks.
4. In the same skillet, add another drizzle of olive oil and sauté the onion and bell pepper for 3-4 minutes until they start to soften.
5. Toss in the zucchini, corn, and minced garlic, cooking for another 5 minutes until the veggies are tender but still have a bit of crunch.
6. Stir in the shredded chicken and a splash of lime juice, mixing everything together—this filling can be made ahead and stored for up to 2 days, making weeknight dinners a breeze.
7. Lay a tortilla flat and sprinkle half of it with 1/2 cup of cheese, then top with a quarter of the chicken and veggie mixture, folding the other half over.
8. Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes per side until golden brown and the cheese is melty—press down gently with a spatula to help it seal.
9. Repeat with the remaining tortillas and filling, keeping the cooked ones warm in a 200°F oven if needed.
10. Slice each quesadilla into wedges and serve immediately.
Ready to dig in? The crispy tortilla gives way to a gooey, cheesy center packed with tender chicken and fresh veggies, offering a satisfying crunch in every bite. Try serving these with a dollop of cool sour cream or a zesty salsa for an extra flavor kick that’ll have everyone coming back for more.
Slow-Cooked Calabacitas and Pork Stew
Veggie lovers and meat enthusiasts, unite! This slow-cooked calabacitas and pork stew is the cozy hug your taste buds have been craving—perfect for those crisp fall days when you want maximum flavor with minimal effort. Let’s get this fiesta in a pot started!
Ingredients
– A couple of pounds of pork shoulder, cut into 1-inch cubes
– A good glug of olive oil, about 2 tablespoons
– One large onion, finely chopped
– Three cloves of garlic, minced
– Two cups of chicken broth
– One 14.5-ounce can of diced tomatoes, with their juices
– Two medium zucchini, sliced into half-moons
– Two medium yellow squash, also in half-moons
– One cup of corn kernels (fresh or frozen both work!)
– A generous pinch of salt and a few cracks of black pepper
– A teaspoon of ground cumin for that warm, earthy vibe
– A half teaspoon of smoked paprika to add a subtle smokiness
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 2 pounds of cubed pork shoulder and sear for about 4-5 minutes per side, until browned all over—this locks in those juicy flavors!
3. Transfer the browned pork to your slow cooker.
4. In the same skillet, add 1 chopped large onion and sauté for 3-4 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
6. Pour the onion and garlic mixture into the slow cooker with the pork.
7. Add 2 cups of chicken broth, the can of diced tomatoes with juices, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper to the slow cooker.
8. Give everything a good stir to combine all those ingredients.
9. Cover and cook on low heat for 6 hours, until the pork is tender and easily shreds with a fork.
10. Tip: Resist peeking too often to keep the heat steady and cooking time accurate.
11. After 6 hours, add 2 sliced zucchini, 2 sliced yellow squash, and 1 cup of corn kernels to the slow cooker.
12. Stir gently to incorporate the veggies into the stew.
13. Cover and cook for an additional 30 minutes on low, until the vegetables are tender but still have a bit of bite.
14. Tip: Don’t overcook the veggies here—they should be bright and not mushy for the best texture.
15. Taste and adjust seasoning with more salt or pepper if needed.
16. Tip: Let it sit for 5 minutes off heat before serving to allow the flavors to meld together beautifully.
This stew boasts a melt-in-your-mouth tenderness from the pork, balanced with the fresh, slightly crisp veggies that soak up all the savory broth. Try serving it over a bed of fluffy rice or with warm tortillas for a complete meal that’ll have everyone asking for seconds!
Calabacitas Fritters with Herb Dip
Ready to turn your zucchini into crispy, golden bites of joy? These calabacitas fritters are about to become your new favorite way to sneak veggies into snack time—because let’s be honest, everything tastes better when it’s fried to perfection and dipped in herby goodness.
Ingredients
– A couple of medium zucchinis, grated (about 2 cups)
– 1/2 cup of all-purpose flour
– 2 large eggs, beaten
– 1/4 cup of grated Parmesan cheese
– 1/4 cup of finely chopped onion
– 1 minced garlic clove
– 1/2 tsp of salt
– 1/4 tsp of black pepper
– 1/4 cup of vegetable oil for frying
– For the dip: 1/2 cup of sour cream, 2 tbsp of chopped fresh cilantro, 1 tbsp of lime juice, and a pinch of salt
Instructions
1. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible—this prevents soggy fritters (tip: do this over the sink to avoid a mess!).
2. In a large bowl, combine the squeezed zucchini, all-purpose flour, beaten eggs, grated Parmesan cheese, chopped onion, minced garlic, salt, and black pepper.
3. Mix everything together until well combined; the batter should be thick but hold together when scooped.
4. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (use a thermometer for accuracy, or test with a drop of batter—it should sizzle immediately).
5. Scoop about 2 tablespoons of the batter per fritter and carefully drop them into the hot oil, flattening slightly with the back of a spoon.
6. Fry for 2-3 minutes per side, or until golden brown and crispy (tip: don’t overcrowd the pan to ensure even cooking).
7. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. In a small bowl, whisk together the sour cream, chopped cilantro, lime juice, and a pinch of salt for the herb dip until smooth (tip: make this ahead for the flavors to meld).
9. Serve the fritters warm with the dip on the side.
Every bite delivers a satisfying crunch on the outside with a tender, veggie-packed center, while the zesty herb dip adds a cool, creamy contrast. Try stacking them high for a fun appetizer platter or crumbling over a salad for extra texture—they’re so good, you might just forget they’re healthy!
Flavorful Roasted Calabacitas and Tomato Salad
Who knew that throwing some veggies in the oven could create such a fiesta in your mouth? This roasted calabacitas and tomato salad is the lazy cook’s secret weapon—maximal flavor with minimal effort, because who has time for fussy?
Ingredients
– A couple of medium zucchinis, sliced into half-moons
– A couple of yellow squashes, ditto on the half-moons
– A big handful of cherry tomatoes
– A glug of olive oil (about 2 tbsp)
– A squeeze of fresh lime juice (about 1 tbsp)
– A pinch of salt
– A sprinkle of black pepper
– A dash of chili powder (about 1 tsp)
– A small handful of chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F—this ensures everything roasts evenly and gets those crispy edges.
2. Toss the sliced zucchinis, yellow squashes, and cherry tomatoes with the olive oil, salt, black pepper, and chili powder in a large bowl until everything is lightly coated.
3. Spread the veggie mixture in a single layer on a baking sheet lined with parchment paper to prevent sticking and make cleanup a breeze.
4. Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly caramelized, with the tomatoes starting to burst.
5. Remove from the oven and let it cool for 5 minutes—this helps the flavors meld together without turning mushy.
6. Drizzle the lime juice over the roasted veggies and toss gently to combine.
7. Stir in the chopped fresh cilantro just before serving to keep it bright and vibrant.
A symphony of textures awaits: tender squash, juicy tomatoes, and a zesty kick from the lime. Serve it warm as a side dish, or get creative by piling it on toasted bread for a quick bruschetta—it’s so good, you might forget it’s actually healthy!
Calabacitas Cream Sauce over Grilled Fish
Pssst… want to know the secret to making grilled fish taste like it just swam through a garden party? This calabacitas cream sauce is about to become your new best friend—it’s creamy, zesty, and ridiculously easy to whip up!
Ingredients
– A couple of zucchinis, diced
– A splash of heavy cream
– A handful of corn kernels
– A glug of olive oil
– A pinch of salt
– A squeeze of lime juice
– Two fish fillets (like tilapia or cod)
Instructions
1. Preheat your grill to 400°F—get it nice and hot so those grill marks pop!
2. Dice the zucchinis into small, even pieces for quick cooking.
3. Heat a tablespoon of olive oil in a skillet over medium heat.
4. Add the diced zucchinis and corn kernels to the skillet.
5. Sauté for 5–7 minutes, stirring occasionally, until the veggies are tender but not mushy.
6. Pour in the heavy cream and bring it to a gentle simmer.
7. Let it cook for 3–4 minutes until the sauce thickens slightly.
8. Stir in a pinch of salt and a squeeze of lime juice for brightness.
9. While the sauce simmers, place the fish fillets on the preheated grill.
10. Grill the fish for 4–5 minutes per side, until it flakes easily with a fork.
11. Remove the fish from the grill and let it rest for 2 minutes.
12. Spoon the warm calabacitas cream sauce over the grilled fish.
Tip: Don’t overcrowd the skillet—give those veggies room to sauté properly for the best texture. Keep the grill lid closed while cooking the fish to lock in moisture and heat. Taste the sauce before serving and adjust salt or lime if needed, but trust your instincts—it’s hard to mess up!
Velvety and vibrant, this dish boasts a creamy sauce with a subtle crunch from the corn, perfectly complementing the flaky, smoky fish. Serve it over a bed of quinoa or with warm tortillas for a fiesta-worthy meal that’ll have everyone asking for seconds!
Easy Calabacitas and Cheese Dip
Hang on to your taste buds, folks, because we’re about to dive into a dip that’s so ridiculously good, it might just become your new go-to for everything from game day to ‘I deserve a snack’ day. This Easy Calabacitas and Cheese Dip combines the fresh, garden goodness of summer squash with the gooey, glorious embrace of melted cheese—because let’s be real, cheese makes everything better.
Ingredients
– A couple of medium zucchini, chopped into bite-sized pieces
– One small onion, finely diced
– A clove of garlic, minced
– A cup of shredded Monterey Jack cheese
– A half cup of shredded cheddar cheese
– A quarter cup of heavy cream
– A tablespoon of olive oil
– A pinch of salt
– A dash of black pepper
Instructions
1. Heat a tablespoon of olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until it turns translucent, approximately 5 minutes.
3. Stir in the minced garlic and cook for another 1 minute until fragrant—be careful not to burn it, as garlic can turn bitter fast (tip: keep the heat medium to avoid this).
4. Toss in the chopped zucchini and cook, stirring frequently, until it softens and releases some moisture, about 8-10 minutes.
5. Sprinkle in a pinch of salt and a dash of black pepper, mixing well to coat the vegetables evenly.
6. Pour in the quarter cup of heavy cream and bring the mixture to a gentle simmer over low heat, letting it bubble for 2 minutes to thicken slightly.
7. Gradually add the cup of Monterey Jack and half cup of cheddar cheese, stirring constantly until fully melted and smooth, which should take about 3-4 minutes (tip: shred your own cheese for better meltiness, as pre-shredded varieties often have anti-caking agents).
8. Remove from heat and let it sit for 2 minutes to allow the flavors to meld together (tip: taste and adjust seasoning now if needed, but avoid over-salting).
From the first scoop, you’ll love the creamy, velvety texture with little bursts of tender zucchini, all wrapped up in a cheesy hug that’s savory with a hint of sweetness from the onions. Serve it warm with tortilla chips for dipping, or get creative by slathering it on toasted bread for an instant upgrade to your snack game.
Conclusion
Ready to explore these 29 delicious calabacitas recipes? From classic comfort dishes to creative twists, there’s something for every taste bud. We hope you find new favorites to enjoy with family and friends. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
