Calabacitas (Mexican flavored vegetables)

Prep and cook time: 20 minutes

Serves 2


1 medium onion, cut in half and sliced thin

4 medium cloves garlic, chopped

2 cups zucchini, diced into 1/2 inch cubes

2 cups yellow squash, diced into 1/2 inch cutes

1 tomato, diced

4 oz can diced green chili (optional)

1 TBS + 3 TBS vegetable broth or water

1/4 cup fresh chopped cilantro

3 Tbsp. fresh chopped oregano (or 1 Tbsp dried)

salt and pepper to taste

*Optional: drizzle with olive oil before serving


Optionally, allow the sliced onion and chopped garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.

Heat 1 Tbsp. water in large skillet. Sauté onions over medium heat for about 5 minutes, stirring frequently until translucent. Add garlic and sauté for another minute.

Add zucchini, yellow squash and remaining water, green chili and cook for another 3 minutes until tender, stirring often

Add tomato and continue to cook for a couple of minutes Stir in herbs, salt and pepper.

TIP: Have all your vegetables cut before you start to cook to avoid overcooking. The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.

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