🇲🇽 Mexico · Food
Calabacitas a la Mexicana
By eatmundo · August 3, 2026
🇲🇽 MXA fresh, colorful vegetarian stew featuring diced zucchini, corn, and tomatoes. Simple, healthy, and incredibly flavorful.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 3 medium zucchinis into 1cm cubes and chop 1 medium onion.
- 2
Finely mince 1 garlic clove and dice 2 tomatoes.
- 3
Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat.
- 4
Sauté the onion and garlic until fragrant, about 3 minutes.
- 5
Add the zucchini and cook for 5 minutes, stirring occasionally until slightly softened.
- 6
Stir in the diced tomatoes and 150g of corn kernels.
- 7
Season with 0.5 tsp of salt and cook for 8-10 minutes until the zucchini is tender but not mushy.
- 8
Serve warm as a side dish or with fresh cheese crumbled on top.
Frequently Asked Questions
Can I add protein?+
Yes, you can easily add cooked chicken, chorizo, or chickpeas to make it a more substantial meal.
How do I keep the zucchini from getting mushy?+
Cook on medium-high heat for a shorter time and avoid over-stirring once the zucchini starts to brown.
What kind of cheese goes well with this?+
Queso fresco or a mild feta cheese works wonderfully when crumbled over the top.
Can I use frozen corn?+
Yes, frozen corn kernels work perfectly in this recipe; just add them straight to the pan.
🇲🇽 MXMundo Match
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