Skillet Zucchini, Corn, and Peppers (Calabacitas) - An EASY Mexican-inspired recipe ready in 15 minutes with zucchini, corn, bell peppers, tomatoes, and green chiles!! HEALTHY, vegan, and naturally gluten-free! When there's an abundance of summer produce, this recipe is PERFECT!!
Prep Time8 minutesmins
Cook Time12 minutesmins
Total Time20 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Servings: 6
Calories: 174kcal
Author: Averie Sunshine
Ingredients
3 to 4tablespoonsolive oilplus more if necessary
1large or extra large yellow oniondiced small
1large red bell pepperseeded and diced small
1large orange bell pepperseeded and diced small
2large zucchinidiced small
1 ½cupscornI used previously frozen corn that I thawed first; canned or fresh may be substituted - if using fresh, add it from the beginning
one 4-ounce can fire-roasted green chilesor regular green chiles for a bit less heat
2teaspoonscuminor to taste
1teaspoondried oregano or dried Mexican oreganoor to taste
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
¼teaspooncayenne pepperoptional and to taste
2tablespoonslime juice
1 ½cupscherry or grape tomatoeshalved
Instructions
To a very large skillet, add the oil, onions, bell peppers, and cook over medium-high heat for about 5 minutes, or until onion and peppers are beginning to soften; stir intermittently.
Add the zucchini, corn, chiles, evenly sprinkle with the cumin, oregano, salt and pepper, optional cayenne, and stir to combine. If necessary, add additional oil if it's looking at all dry. Cook for about 5 minutes, or until vegetables are as tender as desired; stir intermittently.
Add the tomatoes, lime juice, and stir to combine. Taste the dish and if necessary, add more salt, pepper, cayenne, etc. Note - the cayenne doesn't make the dish spicy, but rather flavors a very large skillet of vegetables so that they're not bland. Serve immediately. Recipe also holds well and can be served at room temp. Extra will keep airtight in the fridge for up to 5 days or in the freezer for 4 months, noting that the texture of the vegetables will be softer upon thawing if you choose to freeze it.