Mediterranean Twist on Calabacitas

Calabacitas is traditionally a Mexican dish made from sautéed zucchini or squash, corn, tomatoes and peppers. It’s often served as a side dish, but is substantial enough to be served as a light main dish. I didn’t have any peppers around and needed to use up some Greek herbed feta cheese so decided to put a little twist on this delicious veggie packed dish. This dish is easy, healthy and so good there won’t be any left after dinner!


  • 1 ½ cups frozen sweet corn
  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 2 clove garlic, minced
  • 2 zucchini, sliced
  • 12 cherry tomatoes, halved
  • 2 small crookneck squash, sliced
  • salt and pepper to taste
  • ¼ cup crumbled herbed feta cheese


Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini, squash and tomato in and cook for about 5 minutes. Stir the corn kernels into the mixture and cook until everything is tender. Season with salt and pepper to taste. Finally sprinkle with the feta cheese to serve.

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