Calabacitas means little squash, but with big rewards. This recipe from Mexico lets zucchini have some fun with tomato, onion, chile and spices. Calabacitas is quick, easy, affordable, versatile and fun to say.
- 1 large zucchini chopped
- 1 large onion sliced
- 1 cup tomato chopped — 1 large tomato, half a pint grape tomatoes or half a 15-ounce can diced tomatoes
- 1 cup sweet pepper — red orange or yellow, sliced
- 3 cloves garlic chopped
- 1 poblano chopped
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika sweet or smoked
- 1/4 teaspoon coriander
- sea salt and fresh ground pepper to taste
- juice of 1 lime about 2 teaspoons
- 1 handful cilantro chopped, to finish
- Preheat oven to 400 degrees.
- Line rimmed baking sheet with a sheet of parchment or a Silpat.
- Chop zucchini and pour into a colander or sieve. Sprinkle zucchini generously with coarse salt and place over a bowl. Let it sit for for at least half an hour. This draws out the excess water, avoids mushiness, and makes for denser, more satisfying squash. Rinse well and blot dry.
- Spread chopped zucchini, sliced onion, chopped tomatoes peppers and garlic out over the baking sheet. Sprinkle with cumin, paprika, coriander and sea salt.
- Drizzle with olive oil and give a stir so vegetables get a light coating of spiced oil.
- Make sure the vegetables are well spread out. They hate crowding.
- Pop the baking sheet in the oven and roast for 20 minutes, giving everything a stir halfway through to prevent sticking. Vegetables are done when tender, fragrant and slightly darker at the edges.
- Finish with a squeeze of lime and a handful of chopped cilantro.
Serve calabacitas with tortillas, rice, beans, guacamole, hot sauce, the works. Add those margaritas, and you’d have something my mother would love.
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.