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This easy Mexican-style zucchini with corn, tomatoes and green chiles is my simplified version of calabacitas, a traditional Mexican vegetable dish.
It’s a great way to use fresh zucchini, especially when summer squash is plentiful. A little onion, sweet corn, tomatoes and mild green chiles give the vegetables plenty of flavor, while a sprinkling of Monterey Jack cheese finishes everything off nicely.
I like that it comes together in about 15 minutes using everyday ingredients. It’s colorful, satisfying and makes a delicious side dish for just about any Mexican-inspired meal.
Ingredients You’ll Need
- Olive oil – For sautéing the vegetables.
- Red onion – Adds a little sweetness and flavor.
- Zucchini – The star of the dish.
- Corn kernels – Canned corn keeps things quick and easy.
- Cherry tomatoes – Add color, freshness and a little acidity.
- Canned chopped green chiles – Provide mild chile flavor without much heat.
- Salt – Enhances the natural flavors.
- Reduced-fat shredded Monterey Jack cheese – A little melted cheese brings everything together.
Easy Mexican Zucchini with Corn and Green Chiles
Step 1: Gather and prepare all ingredients.
Step 2: Heat the oil in a large nonstick skillet (affiliate link) over medium heat. Add the onion and stir frequently until it softens, about 5 minutes.
Step 3: Increase the heat to medium-high and add the zucchini, stir frequently until it starts to soften, about 4 minutes.
Step 4: Add the corn, chilies, tomatoes and salt and stir to combine. Cook until heated through, about 3 minutes.
Step 5: Serve, sprinkled with the shredded cheese.
Recipe Notes and Easy Variations
A little about calabacitas: The word calabacitas means “little squashes” in Spanish. It’s a traditional Mexican dish built around zucchini or other summer squash, often combined with corn, tomatoes and chiles.
There are many variations, depending on the region and the cook. This is my easy, lighter version using ingredients you can find in most supermarkets.
Don’t overcook the zucchini. It’s best when tender but still holding its shape.
Use fresh corn when available. It’s especially delicious in summer, although canned or frozen corn works well, too.
Change the chiles. Fresh poblano peppers are another good option. Add a little jalapeño if you prefer more heat.
Try different tomatoes. Chopped Roma tomatoes work just as well as cherry tomatoes.
Switch the cheese. Monterey Jack melts nicely, but crumbled queso fresco is another delicious choice.
How Many Calories and WW Points?
According to my calculations, each serving of this calabacitas has just 98 calories.
To see your WW Points for this recipe, track it in te WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
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Easy Mexican Zucchini with Corn and Green Chiles (Calabacitas)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 2 medium zucchini, cut into thick matchsticks
- 1/2 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 can (4.5 ounces) chopped green chilies
- 1/4 teaspoon salt
- 1/4 cup shredded reduced-fat Monterey Jack cheese
Instructions
- Gather and prepare all ingredients.
- Heat the oil in a large nonstick skillet (affiliate link) over medium heat. Add the onion and stir frequently until it softens, about 5 minutes.
- Increase the heat to medium-high and add the zucchini, stir frequently until it starts to soften, about 4 minutes.
- Add the corn, chilies, tomatoes and salt and stir to combine. Cook until heated through, about 3 minutes.
- Serve, sprinkled with the shredded cheese.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Calabacitas means “little squashes” in Spanish. This traditional Mexican dish features zucchini or other summer squash, often combined with fresh corn, tomatoes and green chiles. Our simplified version uses convenient canned corn and chopped green chiles instead of fresh corn and poblano or jalapeño peppers. We also use cherry tomatoes, although chopped Roma tomatoes work just as well. For the cheese, we chose reduced-fat Monterey Jack. Traditional calabacitas con queso often includes queso fresco, so feel free to use whichever cheese you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Hit the Spot: 140 Savory, Crispy, Spicy & Sweet Recipes You’ll Love by WeightWatchers
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