For something so simple, calabacitas does deliver pleasure. I used zucchini, spring onion and celery from my local CSA, as well as a few bits and bobs lurking in the refrigerator. I encourage you to do the same. When summer comes around, corn just sliced off the cob would be a nice addition. Mix in a cup or two of cooked black beans or pinto beans if you want something more-ish. Stuff tortillas with it, or serve it with rice.
I served it as a light-ish lunch with homemade tortillas and guacamole. The guacamole makes for a creamy counterpoint. This version is not too spicy. I splashed hot sauce on mine.
Keeps covered and refrigerated for several days.