by Cindy Yanasha Angulo in , , , , , , , ,

Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste!  Here's my take.


Time: 20 mins 


  • 1 zucchini 
  • 1 summer squash
  • 1 small onion
  • 2 red chilis
  • 1/4 cup corn (I used frozen)
  • 1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well)
  • 1 whole tomato
  • 1 tablespoon butter
  • salt & black pepper to taste


  1. Dice the zucchini, squash, tomatoes & onion.  
  2. In a medium skillet, heat the butter. Chop the chili peppers into little slices.
  3. Then add the onion when the butter is slightly melted.
  4. Sauté the onion for 1 min before adding in the chilis.
  5. Once the onion is slightly golden, add in the corn, tomatoes, squash & zuchini. Sprinkle with salt & pepper.
  6. Stir to combine then cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan. 
  7. After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy). 
  8. With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste. 

Serve as a side dish or in tacos as a veggie filling!