Don’t let summer disappear before you try this wholesome calabacitas recipe courtesy of Dietitian Debbie Dishes. Calabacitas is a traditional New Mexican dish made with summer squash and zucchini. It’s a great way to add vegetables and a touch of spice to your life. Tame the fiery green chile in the dish with a garnish of cheese and sour cream. Serves four as a side dish or two for a delicious Meatless Monday main.

Ingredients for servings


  • 3.5 cups chopped squash 1/4-1/3″ pieces

  • 3.5 cups chopped zucchini 1/4-1/3″ pieces

  • 0.5 large onion chopped

  • 1.5 cups corn frozen, fresh or canned

  • 2 tablespoons olive oil

  • 0.5 cup roasted green chiles

  • 0.5 teaspoon garlic powder

  • 1 teaspoon oregano

  • 0.5 teaspoon red chili powder optional

  • to taste pepper

  • to taste Salt

  • to taste sour cream Optional toppings

  • to taste shredded cheese Optional toppings


  • Preheat oven to 350F.

  • 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, stirring 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.

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