Calabacitas

Calabacitas is a traditional Mexican dish made with tender zucchini (or squash), corn, and other garden vegetables sautéed with onions, garlic, and sometimes tomatoes, then finished with melted cheese. This dish is comforting, colorful, and packed with fresh, summery flavor.

Why You’ll Love This Recipe

• Packed with fresh vegetables and flavor
• Easy to make in one pan
• Naturally vegetarian and gluten-free
• Customizable with cheese, spices, or proteins
• Perfect as a side dish or a light main course

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini or yellow squash, chopped
• Corn kernels (fresh, frozen, or canned)
• Onion, diced
• Garlic, minced
• Tomatoes, diced (optional)
• Poblano or jalapeño pepper, diced (optional for heat)
• Olive oil or butter
• Salt and black pepper
• Shredded cheese (Monterey Jack, cheddar, or queso fresco)
• Optional: fresh cilantro and lime juice

directions

1. Heat oil or butter in a large skillet over medium heat.
2. Add diced onion and cook until soft, about 3–4 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add zucchini, corn, and optional tomatoes and peppers. Season with salt and pepper.
5. Cook, stirring occasionally, for about 10–12 minutes until vegetables are tender but not mushy.
6. Sprinkle cheese over the top and cover with a lid for 1–2 minutes until melted.
7. Garnish with chopped cilantro and a squeeze of lime, if desired. Serve warm.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Add black beans or pinto beans for a heartier version
• Use bell peppers instead of spicy ones for a milder dish
• Add ground beef or shredded chicken for extra protein
• Make it creamy by stirring in a spoonful of sour cream
• Top with crumbled queso fresco instead of shredded cheese

storage/reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat gently in a skillet or microwave until warm
• Freezing not recommended due to zucchini texture changes

FAQs

What does “calabacitas” mean?

It means “little squash” in Spanish and refers to the zucchini or squash used in the dish.

Is calabacitas spicy?

Not inherently, but you can make it spicy by adding jalapeños or hot sauce.

Can I use canned corn?

Yes, just drain it well before adding to the skillet.

Is this dish vegan?

It can be—just omit the cheese or use a plant-based alternative.

What’s the best cheese to use?

Monterey Jack and cheddar melt well, while queso fresco adds a creamy, crumbly texture.

Can I make calabacitas ahead of time?

Yes, but for best texture, add cheese just before serving.

What goes well with calabacitas?

Serve it with tacos, grilled meats, beans, or over rice.

How do I keep the squash from getting mushy?

Cook on medium heat and avoid overcooking. Stir gently.

Can I freeze calabacitas?

Freezing is not ideal—the squash becomes watery when thawed.

Can I serve this cold?

It’s best warm, but leftovers can be enjoyed cold in wraps or salads.

Conclusion

Calabacitas is a fresh, flavorful, and flexible dish that’s quick to prepare and easy to love. Whether served as a side or main, it’s a celebration of seasonal vegetables that delivers comfort and nourishment in every bite.

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