Calabacitas Mexican Squash
This Calabacitas Mexican Squash is a bright, flavorful vegetable dish with squash, corn, tomatoes, onion, queso fresco, and crema, making it an easy and satisfying side for weeknight dinners or Mexican-inspired meals.
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Servings: 6
Ingredients
- 1 tbsp olive oil
- 1/2 c white onion diced
- 2 garlic cloves minced
- 6 roma tomatoes diced
- 1 jalapeño seeded and diced, optional
- 1 1/2 tsp salt or chicken bouillon
- 1 c corn kernels frozen or fresh
- 3 large or 6 small Mexican squash or zucchini cubed
- 1/4 c minced cilantro
- 1/4 c crumbled queso fresco
- 1/4 c Mexican crema
Instructions
Heat the oil.
- In a large skillet, heat the olive oil over medium heat.
Cook the onion.
- Once the oil is hot, add the diced onion. Saute for 3 to 5 minutes, or until softened and beginning to turn translucent.
Add the aromatics and tomatoes.
- Add the minced garlic, diced tomatoes, jalapeño if using, and salt or chicken bouillon. Cook for an additional 5 minutes, stirring occasionally to prevent sticking or burning.
Add the corn and squash.
- Stir in the corn kernels and cubed squash until evenly combined with the tomato mixture.
Cover and cook.
- Cover the skillet with a lid and cook for approximately 15 minutes, or until the squash is fork tender.
Finish the dish.
- Remove the skillet from the heat. Garnish with minced cilantro, crumbled queso fresco, and Mexican crema before serving.
Notes
This Calabacitas Mexican Squash is naturally gluten free as written, provided that all packaged ingredients, especially the chicken bouillon, queso fresco, and Mexican crema, are certified gluten free or free from hidden gluten-containing additives. If preparing the dish for someone with celiac disease or a strict gluten-free diet, check all labels carefully before using.