Calabacitas with Hatch




Yield 4 Servings

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Calabacitas with Hatch Recipe


  • 1 Tbsp. olive oil
  • 1/2 Sweet onion, chopped
  • 2 Cloves garlic, minced
  • 3 Cups Mexican zucchini, cubed
  • 1 Roasted Hatch chile; skinned, seeded, and chopped
  • 1/2 Tsp. salt
  • 1 Cup tomoatoes, cubed
  • 1 Ear fresh corn, kernels removed from cob
  • Salt and pepper to taste

Optional Toppings:

  • Cojita cheese
  • Sour cream


  1. Heat oil in a skillet over medium heat.
  2. Add onions, and cook until transparent.
  3. Add garlic, zuchinni, and chopped Hatch chile. Season with 1/2 tsp. salt and stir. Cook for about 10 minutes.
  4. Add tomatoes and corn and cook for an additional 10-15 minutes, or until zuchinni is softened. 
  5. Season with additional salt and pepper to taste. 
  6. Serve warm. 
  7. Optional: Top with sour cream or Cojita cheese.


Serve as a side dish, or add any cooked protein of your choice for a complete meal.