calabacita is Spanish for squash, but here in New Mexico we use the word generally to mean this dish made of squash. Here is a basic calabacitas recipe. You may also add tomatoes. Whatever you do, don’t leave out these basic ingredients, or you will have to call it something other than calabacitas.
1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn
1 can tomatoes, diced. I like fire roasted
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese, use queso fresco
1/2 tsp. grated garlic
1/4 cup prepared roasted/chopped green chili
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Saute chopped onion, garlic, salt and pepper in olive oil until onions are just threatening to brown, and then add squash and zucchini and cook until they are about half done. Add corn and as soon as it is thawed, add tomatoes, then move to a 1 quart casserole dish and mix in cheese and green chili.
Bake uncovered for 35 minutes.