Jul 09 2026
Restaurants›Saguaro Corners Restaurant & Bar›Calabacitas Recipe

Calabacitas Recipe

Inspired by Saguaro Corners Restaurant & Bar
Time25m
Serves4

Fresh squash, onion, cilantro

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Ingredients

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Calabacitas

Garnish & Finish

Method

Calabacitas

  1. 1

    Prep the vegetables

    Trim and halve the zucchini lengthwise, slice into 1/2-inch half-moons. Peel and slice the onion thinly. Mince the garlic. Seed and dice the poblano. Seed and dice the tomato. If using fresh corn, cut kernels from the cob.

  2. 2

    Heat the pan

    Place a large skillet or sauté pan over medium-high heat. Add 2 tbs vegetable oil and let it warm until shimmering but not smoking (about 1 minute).

  3. 3

    Cook the aromatics

    Add the sliced onion and diced poblano to the hot oil. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

  4. 4

    Add zucchini and corn

    Add the zucchini half-moons and 1 cup corn kernels to the pan. Spread into an even layer and let cook undisturbed for 2 minutes so the squash gets a little color, then stir and cook another 2–3 minutes until the zucchini begins to soften but still has some bite.

  5. 5

    Add tomato and seasonings

    Stir in the diced tomato, 0.25 tsp ground cumin, 1 tsp kosher salt, and 0.5 tsp black pepper. Continue to cook for 2–3 minutes so the tomato breaks down slightly and the flavors meld. Taste and adjust salt/pepper as needed.

Garnish & Finish

  1. 6

    Finish with citrus and herbs

    Remove the pan from heat. Stir in 1 tbs fresh lime juice and 0.25 cups chopped cilantro, reserving a little cilantro for sprinkling if desired.

  2. 7

    Add optional toppings

    If using, sprinkle 0.5 cups crumbled queso fresco over the warm calabacitas so it softens slightly. For heat, add 0.5 tsp red pepper flakes or chopped jalapeño to taste.

  3. 8

    Serve

    Transfer to a serving bowl and garnish with the reserved cilantro and an extra lime wedge if desired. Serve warm alongside tacos or as a vegetable side (keeps well for up to 2 days refrigerated).

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