Calabacitas — The Only Way She’ll Eat Squash

End of spring ball. Two weeks of evaluations, drills, and quietly deciding which kid is going to start at quarterback in the fall, which is a decision that will make one family ecstatic and three families furious and which I will not be discussing with any of them until August. Coaching is ninety percent preparation and ten percent diplomacy, and the diplomacy is the part they don't teach you.

I'll say this: the offensive line is going to be better. We've got two juniors who put in real work over the winter, and a sophomore tackle who's six-three and still growing and moves his feet like he actually wants to be out there. You build from the inside out. Skill guys get the headlines. Linemen win games. That's not a metaphor. That's just football.

Diego had his last baseball game of the spring season on Saturday. He plays because Lisa signed him up and because he's nine and you're supposed to try everything at nine, but his heart isn't in it. He stood in right field pulling grass out of the ground. He went one-for-three at the plate and sprinted to first like it was a kick return, which is not how you run to first base but is exactly how a football kid runs anywhere. The other parents clapped politely. I may have been louder than necessary. Lisa put her hand on my arm, which is her way of saying sit down without saying sit down.

The twins turned the backyard into what I can only describe as a crime scene involving a garden hose, two pounds of dirt, and Sofia's library book, which did not survive. Sofia was furious in the quiet, simmering way that only a seven-year-old book lover can be furious. I replaced the book. I hosed down the twins. I did not solve the underlying geopolitical conflict between the twins and Sofia's reading corner. Some things are above my pay grade.

Made calabacitas on Sunday — zucchini, corn, green chile, a little cheese melted on top. It's Lisa's favorite, and it's the only way she'll eat squash, and it's one of those dishes that tastes like summer even when it's still April and fifty degrees in Denver. Simple: sauté onion and garlic, add diced zucchini, corn, a generous scoop of roasted green chile, salt, cover and let it cook until the squash is tender. Finish with cheese. Diego said it was fine. Sofia ate it without complaint. The twins ate the corn and left the rest. Close enough. Feed your people. The game is won at the table.

After a week of twin-induced chaos, diplomatic failures, and one waterlogged library book, I needed something that would actually work—something simple and reliable that I knew would land. Calabacitas is that dish for us: no drama, no negotiation, just good food that tastes like it’s been feeding people for generations. It’s Lisa’s favorite for a reason, and on a Sunday when I needed a win, I’ll take the kind that comes from a skillet. Here’s how I made it.

Calabacitas with Roasted Green Chile and Cheese

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium zucchini (about 1 1/2 lbs), cut into 1/2-inch cubes
• 1 cup fresh or frozen corn kernels
• 3/4 cup roasted green chile (Hatch or Pueblo), peeled and diced — hot or mild to taste
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack or pepper jack cheese

Instructions

1. Soften the aromatics. Heat oil in a large skillet or cast-iron pan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and beginning to soften, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
2. Add the vegetables. Add the zucchini, corn, and roasted green chile to the skillet. Season with salt and pepper and stir everything together to combine.
3. Cover and cook. Reduce heat to medium-low, cover the pan, and cook for 10 to 12 minutes, stirring once halfway through, until the zucchini is tender but not mushy. If the pan looks dry, add a splash of water and re-cover.
4. Melt the cheese. Remove the lid, scatter the shredded cheese evenly over the top, and cover again for 2 minutes until the cheese is fully melted.
5. Taste and serve. Adjust salt as needed. Serve directly from the skillet as a side dish alongside grilled meats, beans and rice, or warm tortillas.

Nutrition (per serving)

Calories: 178 | Protein: 8g | Fat: 11g | Carbs: 13g | Fiber: 2g | Sodium: 370mg