Calabacitas

Published on October 25, 2019 | By
calbacitas

Wondering what to do with the abundance of zucchini and yellow squash? On a recent visit to Austin, I ordered calabacitas for breakfast. The fresh squash, tomato, corn and queso mixture was served wrapped in a warm corn tortilla with an egg. Great wait to start the day in Austin or anywhere. Try calabacitas for breakfast, as a side vegetable or a main veggie taco.
Garnish with fresh avocado slices and lime wedges too. So yummy!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 medium zucchini, sliced in half and then into half circles
  • 2 yellow squash, sliced in half and then into half circles
  • 15 cherry tomatoes halved
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 TBSP cooking oil
  • 1 cup of white corn, fresh and scraped from the cob or frozen kernels
  • 2 jalapeños, seeded and minced
  • 1/2 cup cilantro
  • salt to taste
  • 1/4 tsp red pepper flakes
  • 1/2 cup queso fresco, grated or crumbled
  • 6 lime wedges

Instructions

  1. Heat cooking oil in a deep skillet. Add chopped onions, zucchini, squash, and garlic. Cook over medium heat until tender. Do not over cook and allow the squash to get mushy.
  2. Add halved cherry tomatoes, corn and minced jalapeños. Combine all vegetables gently with a spoon. Continue to cook for 5-10 minutes over a low to medium heat.
  3. Add salt to taste and red pepper flakes. Stir well to combine and adjust seasonings as needed.
  4. Before serving, crumble or grate the cheese over the squash mixture. Sprinkle with chopped fresh cilantro.
  5. You can serve as a vegetable side or in warm corn tortillas as a main vegetarian dish. Great when garnished with guacamole or avocado slices and fresh wedges of lime.
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