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Classic Calabacitas
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Classic Calabacitas

Make the most of summer's squash and zucchini in this classic calabacitas dish with roasted Hatch green chiles.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: vegetable
Cuisine: Mexican-Inspired, Tex Mex
Servings: 4 servings
Calories: 139kcal

Ingredients

  • 7 cups chopped squash and zucchini 1/4-1/3" pieces
  • 1/2 large onion chopped
  • 2 cobs corn kernels removed
  • 2 tablespoons olive oil
  • 1/2 cup roasted green chile
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon red chili powder optional
  • Salt and pepper to taste
  • Shredded cheddar cheese and sour cream for topping

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Toss the squash, onion, corn, and olive oil together in a large bowl. Pour into a 9"x11" glass baking dish. Spread into an even layer.
  • Bake for 35 minutes or until squash is softened. Stir every 10 minutes or so.
  • Stir in green chile and seasonings.
  • Heat your broiler on high and cook the squash for another 7-10 minutes, stirring frequently. You just want to lightly brown some of the squash.
  • Serve with shredded cheese and sour cream.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 86mg | Potassium: 541mg | Fiber: 4g | Sugar: 8g | Vitamin A: 461IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 1mg