Mexico Calabacitas a la Mexicana
This classic Mexican side dish consists of serrano chiles, tomatoes, onions, and calabacitas (zucchini). Calabacitas a la Mexicana is a healthy and simple recipe, making this a favorite to serve alongside beef, chicken, or pork dishes. Another option is to eat this as a main course with or inside warm tortillas.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) oil
- ¼ onion, finely chopped
- 2 serrano chiles, finely chopped
- 2 tomatoes, finely chopped
- 5 zucchini, cubed
- 1 cup (240 ml) water
- 1 tsp (5 ml) vegetable or chicken stock
- ½ tsp (2.5 ml) salt
Directions
- In a medium saucepan, heat the oil over medium heat. Add the onion and chiles. Simmer until translucent.
- Add the tomatoes and cook, stirring occasionally. When the tomatoes change color, add the zucchini, water, stock, and salt.
- Cover and simmer until the zucchini are soft. Serve as a side dish for beef or chicken, with sour cream or cheese on top.
Notes
Some Mexican calabacitas recipes include ham, corn, eggs, pork fat fritters (tlalitos), or chiles poblanos. They are also a favorite vegetable for stuffing with tuna, cheese and vegetables, salmon, ground beef, or ground turkey.
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