Calabacita means “little squash” or “little zucchini.” This healthy Mexican dish is a combination of vegetables whose flavors go deliciously well together. 

Serve as a side dish, as a topper for tacos or over a bed of brown rice or quinoa. 

This makes a great meal prep for work or school, too.  Yum!

Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute  Shining Mountain Health and Wellness.

Southwest Style Calabacitas

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 poblano pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced
• 1 can corn, rinsed and drained
• 2 Roma tomatoes, diced
• 1 zucchini, cut into quartered ½” coins
• 1 yellow squash, cut into quartered ½” coins
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 tablespoons fresh chopped cilantro
• 4 oz crumbles queso fresco

Directions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add diced onions, sauté for 3 minutes.
3. Add poblano and jalapeno peppers, sauté for 5 minutes.
4. Add corn, tomatoes, zucchini and squash, sauté for an additional 5 minutes.
5. Add garlic, oregano, pepper, salt and stir to combine.
6. Cover and cook for an additional 5 minutes, stirring occasionally.
7. Take off heat.
8. Serve topped with chopped cilantro and crumbled queso fresco.