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Corn & Squash: Santa Fe Calabacitas

In many Santa Fe homes, 'calabacitas' - a traditional dish of the Pueblo Indians of the Southwest - is made as a one-dish casserole by baking it and adding chicken or beef. This one is meatless and cooks on top of the stove in 20 minutes.


  • Olive Oil 3-4 tablespoons
  • Zucchini , diced 2 1/2 cup
  • Onion, Chopped, finely 1 cup
  • Garlic Cloves, minced 2-4 each
  • Cilantro Leaves, firmly packed coarsely chopped 1/2 cup
  • Yellow Corn, Sweet, Whole Kernals, fresh or frozen 2 cups
  • Salt 1/2 teaspoon
  • Scallions, chopped 6 each
  • Hot green chili, chopped, roasted, with skin removed 1/2 cup
  • Mild green chili, chopped, roasted, with skin removed 1/2 cup
  • Summer Squash, diced 2 1/2 cups
  • Plum tomatoes, diced 1 cup



Add the garlic and sauté 2 minutes longer.

Heat 2 tablespoons of the oil in a large skillet and sauté the onion for about 4 minutes over medium-high heat. Add the squash and zucchini and sauté 5 minutes longer, until softened.

Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chilies and sauté 3 minutes longer.

Stir in the tomatoes, cilantro, and heat through, about 5 minutes. Season with salt. Serve hot or warm.

About this Recipe
  • Serves: 8
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
Submitted By
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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