Mexican Calabacitas

Mexican Calabacitas, a vegetarian side dish that combines tender zucchini, sweet bell peppers, and fresh corn, all sautéed to perfection. This creamy dish, topped with melted Monterey Jack cheese, is a fantastic addition to any meal. Perfect for those following a vegetarian diet, this Mexican cuisine classic is also a great option for dairy lovers.

With its savory and slightly sweet flavor profile, Zesty Mexican Calabacitas pairs beautifully with grilled meats, tacos, or as a standalone dish. Packed with nutrients, this recipe is a wholesome choice for your table.

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Recipe Collection: Side Dish

Serving Size: 6

Cooking Time: 40 minutes

Overview

Calabacitas is a traditional Mexican side dish featuring zucchini, bell pepper, onion, and corn, all lightly pan-fried in olive oil and butter. This delightful dish is topped with melted Monterey Jack cheese, making it a creamy and flavorful addition to any meal.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Mexican

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Tablespoon (tbsp) unsalted butter
• 2 Medium zucchini, sliced
• 1 Small sweet onion, minced
• 0.5 Medium green bell pepper, minced
• 2 Whole garlic cloves, minced
• 1 Cup corn kernels
• 0.33 Cup half-and-half
• 0.25 Teaspoon (tsp) salt
• 0.125 Teaspoon (tsp) ground black pepper
• 0.5 Cup Monterey Jack cheese, shredded

Steps

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the zucchini, onion, bell pepper, and garlic to the skillet. Cook until the zucchini begins to soften, about 5 minutes.
3. Stir in the corn, half-and-half, salt, and black pepper.
4. Cover the skillet, reduce the heat to low, and simmer for 5 minutes.
5. Remove the skillet from heat and sprinkle the shredded Monterey Jack cheese over the top.
6. Cover the skillet again until the cheese melts, about 2 to 3 minutes.
7. Serve warm as a side dish. Enjoy!