Calabacitas Recipe: A Traditional Mexican Squash Dish

Mexican cuisine is a joyful celebration of color, spice, and freshness—and few dishes capture that spirit quite like calabacitas. A comforting blend of zucchini, corn, tomatoes, and cheese, Calabacitas Recipe is a simple yet satisfying recipe that can be enjoyed as a hearty side or a vibrant vegetarian main dish.

Whether you’re preparing a quick family dinner or exploring the delicious depths of traditional Mexican cooking, this calabacitas recipe is a must-try. Not only is it healthy and gluten-free, but it’s also endlessly customizable.

Discover more delicious recipes and ideas by visiting our homepage!

What Are Calabacitas?

Calabacitas, meaning “little squash” in Spanish, is a beloved Mexican vegetable medley featuring zucchini (or Mexican squash), corn, tomatoes, and often cheese. Its bright, rustic flavors have made it a staple from rural Mexican kitchens to Southwestern U.S. tables.

Why You’ll Love This Calabacitas Recipe

• Nutritious & Light – Full of fiber, antioxidants, and fresh produce.
• Quick & Easy – Ready in under 30 minutes.
• Versatile – Easily adaptable to different diets and ingredients.
• Budget-Friendly – Uses simple, everyday vegetables.

📌 Fun Fact: Calabacitas Recipe is often handed down through generations and shared at family gatherings, especially in Northern Mexico and New Mexico.

Ingredients for Calabacitas

Here’s everything you need to make authentic Calabacitas Recipe at home:

📌 Tip: Love it spicy? Swap the jalapeño for serrano peppers!

How to Make Calabacitas Recipe (Step-by-Step)

1. Sauté Aromatics

In a large skillet, heat olive oil over medium. Add diced onion and garlic. Cook for 2–3 minutes until soft and fragrant.

2. Add Bell Pepper & Tomato

Stir in diced bell pepper and tomato. Cook for 3 more minutes until softened.

3. Add Zucchini & Corn

Toss in sliced zucchini and corn. Stir occasionally and cook for 5–7 minutes until the zucchini is tender but not mushy.

4. Season & Simmer

Add salt, pepper, and jalapeño (if using). Simmer uncovered for 5 minutes to allow flavors to meld.

📌 Extra Flavor Boost: Add cumin, smoked paprika, or a dash of lime juice.

How to Customize This Calabacitas Recipe

Calabacitas Recipe is a flexible dish. Here’s how to adapt it to your taste:

• Make it Vegan: Skip the cheese or use vegan cheese. Add black beans or avocado slices for extra protein.
• Add Protein: Stir in cooked ground beef, chicken, or chorizo for a fuller meal.
• Creamy Version: Add Mexican crema, sour cream, or blend part of the mixture before stirring in cheese.

📌 Serve with: Warm corn tortillas or over Mexican rice.

Best Cheeses for Calabacitas

Cheese makes this dish creamy and satisfying. Try:

• Cotija – Crumbly, salty, and traditional.
• Queso Fresco – Light and soft, balances spice.
• Monterey Jack – Smooth, melts beautifully.
• Cheddar – For a sharp, bold flavor twist.

📌 Combo Tip: Mix two types for extra depth.

How to Serve Calabacitas

• Classic Side Dish: Serve next to grilled meats, enchiladas, or tamales.
• Taco or Burrito Filling: Spoon into warm tortillas and top with avocado and salsa.
• Breakfast Scramble: Stir into scrambled eggs for a delicious breakfast taco.

Common Calabacitas Cooking Mistakes

1. Overcooking Zucchini: Results in mushy texture. Keep zucchini slightly firm.
2. Too Watery: Simmer uncovered if the dish becomes too soupy.
3. Skipping Cheese: It adds richness and balances acidity.

📌 Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth.

Calabacitas Recipe FAQs

Calabacitas Recipe: A Traditional Mexican Squash Dish

---

• Author: Camila
• Total Time: 25 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This traditional Calabacitas recipe is a vibrant Mexican dish made with zucchini, corn, tomatoes, and cheese. It’s a quick, healthy, and flavorful side or vegetarian main that’s naturally gluten-free and easy to customize with your favorite veggies or proteins. Ready in under 30 minutes!

---

Ingredients

Scale 1x2x3x

 

• 2 medium zucchini, sliced into half-moons

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 small bell pepper, diced (any color)

• 1 medium tomato, chopped

• ½ medium onion, diced

• 2 cloves garlic, minced

• 1 small jalapeño (optional), finely chopped

• ½ cup cheese (Cotija, Monterey Jack, or queso fresco)

• 2 tbsp olive oil

• Salt and pepper, to taste

• Fresh cilantro, for garnish (optional)

---

Instructions

 

 

1. Sauté the aromatics:
   In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, cooking for 2–3 minutes until softened and fragrant.

2. Add tomato and bell pepper:
   Stir in the diced tomato and bell pepper. Cook for another 3 minutes until softened.

3. Add zucchini and corn:
   Toss in the zucchini and corn. Cook for 5–7 minutes, stirring occasionally, until zucchini is tender but not mushy.

4. Season and simmer:
   Season with salt, pepper, and chopped jalapeño if using. Simmer uncovered for 5 more minutes to let flavors meld.

5. Finish with cheese:
   Sprinkle with cheese and stir gently to melt. Garnish with cilantro if desired.

Notes

1. Spicier? Swap jalapeño for serrano or add red pepper flakes.
2. Creamy twist? Add a spoonful of sour cream or Mexican crema.
3. Vegan version: Omit cheese or use plant-based alternatives.
4. Great for leftovers: Reheat in a skillet with a splash of broth or water.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 165
• Sugar: 5g
• Sodium: 270mg
• Fat: 10g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 6g

conclusion

This calabacitas recipe is more than just vegetables—it’s a flavorful tribute to the rustic charm of Mexican cooking. Light, healthy, and deeply satisfying, it’s the perfect way to bring vibrant color and tradition to your table.

Whether served as a main or a side, calabacitas is a dish that will quickly become a family favorite. Try it once, and you’ll come back to it again and again.