Weekly Recipes



Calabacitas is a fabulous recipe made with zucchini, corn & green chiles, a great combination of flavors. It’s a classic New Mexico side dish that’s always popular.

Calabacitas is one of my very favorite dishes – I could just about live on nothing but this. I discovered it years ago at Jack-n-Grill and then went looking for recipes. Little Anita’s used to have a smothered calabacitas burrito that I absolutely loved. It’s just full of a perfect combination of flavors and textures. Plus it’s nutritious. I make this all the time. And it’s very easy to make.

This recipe is from Southwest Flavors: Santa Fe School of Cooking, one of my favorite cookbooks. The recipe calls for topping it with shredded Monterrey Jack cheese, but I usually leave the cheese off – it’s great either way.

Prep time
Cook time
Total time
Serves: 4 servings
  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 2 tbsp minced garlic
  • 2 cups diced zucchini
  • 1 cup corn (fresh or frozen)
  • ½ cup diced green chiles
  • 1 tsp oregano
  • ½ tsp salt
  • optional: ½ cup shredded Monterrey Jack cheese
  1. Sautee onion in olive oil over medium heat for 1-2 minutes.
  2. Add garlic, zucchini, corn, chiles, oregano, and salt and cook, covered for about 3 more minutes.
  3. If desired, stir in or top with the shredded cheese.
  4. Enjoy!


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