Calabacitas Recipe

This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese. It’s healthy, comforting and super satisfying, even for the biggest of meat lovers!

Calabacitas (which translates to “little squash” in English) is a Mexican dish made from sauteed zucchini or squash, corn, tomatoes and peppers.

It’s often served as a side dish, but is substantial enough to be served as a main vegetarian meal alongside some homemade flour tortillas.

There are many variations of this dish throughout Mexico and the southwestern United States. Some versions don’t include tomatoes, some are plain and feature only the sauteed vegetables, and some include a flavorful cooking liquid that doubles as a sauce.

This calabacitas recipe has a very light and delicious cheese sauce that’s made from adding a little shredded cheese and milk at the end of cooking. Both ingredients melt and combine with the cooking liquid of the vegetables to create an irresistible sauce that will have you and your family coming back for second!

This recipe is ready in only 30 minutes from start to finish, making it a great weeknight side dish that’s also healthy and delicious!

Calabacitas is super colorful and a great use of summer vegetables. But just in case you don’t have all of the ingredients in your kitchen, here are a few helpful substitutions you can make:

Calabacitas can be stored in the refrigerator for up to 5 days in an airtight container.

Leftovers can be reheated in a microwave on high for 1-2 minutes, stirring halfway through, until fully warmed through. You can also reheat it on the stove in a skillet or pot over medium-high heat until hot.

Calabacitas

This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 /6th of recipe

Nutrition Facts: servingSize 1 /6th of recipe, calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, Saturated Fat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, (diced)
• 1 poblano pepper, (diced)
• 1 jalapeno pepper, (diced (seeds removed if you don’t want it spicy))
• 1 15-ounce can whole kernel corn, (drained)
• 2 plum tomatoes, (diced)
• 1 large zucchini, (sliced into half moons)
• 1 large yellow squash, (sliced into half moons)
• 3 cloves garlic, (minced)
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 cup water
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• optional garnishes: crumbled cotija cheese, chopped cilantro

Instruction:

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
4. Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
5. Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
6. Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
7. Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

Calabacitas

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients — yum!!

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 118 kcal, Carbohydrate 25 g, Protein 5 g, Fat 1 g, Sodium 606 mg, Fiber 4 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1.5 lbs. zucchini or squash (I used 2 larger zucchinis)
• 1 small onion
• 3 garlic cloves
• 1 jalapeno
• 3 plum tomatoes
• 2 cups corn kernels (I used a single can)
• 1 teaspoon Mexican oregano
• 3/4 teaspoon salt (plus more to taste)
• freshly cracked black pepper
• Cotija cheese (optional)
• freshly chopped cilantro (optional)
• olive oil

Instruction:

1. Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
2. Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it’s starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
3. Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender — this will eventually be combined with the roasted tomatoes.
4. Give the zucchinis a good rinse and cut them up into 1/4″ sized pieces — be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
5. Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
6. Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm — this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn’t need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
7. Take a final taste for seasoning. I added another generous pinch of salt to this batch.
8. Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
9. Store leftovers in an airtight container in the fridge where they will keep for a few days.

Calabacitas (Mexican Style Zucchini)

Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I’ve ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, Saturated Fat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg

Ingredients:

• 2 medium zucchinis (sliced)
• 1/2 large roma tomato (chopped)
• 1/4 medium onion (chopped)
• 1/4 cup corn kernels (frozen or canned)
• 1/2 Tbsp light butter
• 1/2 Tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp pepper (or to taste)
• 1/2 cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese)
• 1/2 cup queso fresco (crumbled (Mexican fresh cheese) (Optional))

Instruction:

1. In a large skillet, heat the oil and butter over medium heat.
2. Add the onion and cook about two minutes.
3. Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
4. Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
5. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
6. Serve warm and sprinkle with some of queso fresco

Best Calabacitas Recipe

This calabacitas recipe is a popular dish that can be used to fill tacos or as a replacement for beans and rice. Mexican squash is cooked until tender, and mixed with corn, onion, tomatoes, spicy peppers, and savory seasonings.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 168 kcal, Carbohydrate 21.5 g, Protein 4.4 g, Fat 8.4 g, Saturated Fat 2 g, Sodium 269.3 mg, Fiber 4.2 g, Sugar 6.8 g, unSaturated Fat 3.4 g

Ingredients:

• 1 tablespoon olive oil
• ½ large white onion, diced
• 1 large jalapeño, finely diced
• 2 cloves garlic, minced
• 1 ½ pounds Mexican squash, sliced into quarters
• 1 cup corn kernels
• 2 Roma tomatoes, diced
• ¼ teaspoon Mexican oregano
• ¼ teaspoon cumin
• Salt & pepper to taste
• ⅔ cup vegan mozzarella, shredded
• Vegan queso fresco
• Vegan cotija cheese
• Cilantro

Instruction:

1. Heat olive oil in a large skillet over medium heat. Once hot, add in onions and cook for about 3 minutes, or until translucent.
2. Add jalapeño, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.
3. Add in vegan mozzarella shreds, and cook with the lid on for an additional 1-2 minutes, or until the cheese melts.
4. Top with vegan queso fresco or queso cotija. Serve warm as a side dish, on tacos, or as a light meal. Happy eating!

HOW TO MAKE CALABAZAS A LA MEXICANA | STEWED ZUCCHINI |

FAQ

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