YOU ARE HERE: LAT HomeCollections

Dinner tonight! Calabacitas

September 11, 2012|By Noelle Carter
  • Calabacitas
Calabacitas (Ricardo DeAratanha / Los…)

For those who've never heard of it before, calabacitas is a classic Southwestern blend of stewed vegetables including zucchini, tomatoes and corn. This colorful mix is simply flavored with onion and garlic, with a little minced jalapeno to round out the harmony. Serve it topped with crumbled cheese; you can make the whole dish in less than an hour.

For more quick-fix dinner ideas, check out our video recipe gallery. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.


Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at


Total time: 35 minutes

Servings: 6 to 8

Note: Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer cooking time).

1/4 cup oil

1 cup finely chopped onion

2 cloves garlic, minced

1/2 jalapeno, minced (or more to taste)

2 large tomatoes, coarsely chopped

4 large zucchini, quartered lengthwise and cut into 1/4 -inch slices (see note)

4 ears corn, shucked (about 3 cups) (see note)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated queso fresco

1. Heat a large skillet over medium heat. When it's hot, add the oil, then the onion, garlic and jalapeno. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.

2. Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.

3. Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.

4. Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.

Each of 8 servings: 155 calories; 5 grams protein; 19 grams carbohydrates; 4 grams fiber; 9 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 326 mg. sodium.

Los Angeles Times Articles