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Calabacitas is a classic Mexican side dish made with zucchini, corn, and tomatoes, just like my mom made growing up. It’s quick, easy, healthy, and super satisfying, even for the biggest of meat lovers.
This calabacitas recipe is something I make all the time – it’s just so easy and always hits the spot. It’s one of my favorite ways to get more veggies and use up all that zucchini and squash in the summer without it feeling boring or blah.
There are tons of variations of this recipe, but this version is my favorite.
It has a light cheese sauce (nothing heavy) made by mixing in a little shredded cheese and milk at the end. It melts into the veggies and makes everything creamy and flavorful.
Honestly, I never have leftovers.
What Is Calabacitas?
Calabacitas (which means “little squash” in Spanish) is a Mexican dish made from sautéed zucchini or yellow 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 or corn tortillas.
5-Star Review ★★★★★
“It came out delicious!! Family loved it! Very easy to make and budget friendly.” – Cecile
Ingredients You’ll Need
- Zucchini and yellow squash: This recipe uses a mix of both squash. For the best texture, try to use medium-sized squash. Larger squash holds more water and can get mushy much quicker.
- Jalapeños and poblanos: Adds a little bit of spice and earthiness. To keep it mild, make sure to remove the ribs and seeds, or substitute with anaheim peppers.
- Roma tomatoes: Adds some sweetness and acidity.
- Corn: You can use fresh, canned, or frozen corn. Take advantage of fresh corn when it’s in season since they’ll be sweet and crisp.
- Cheddar cheese: You’ll need shredded cheddar cheese to mix at the end to create a silky and cheesy sauce. I like cheddar cheese for its stronger flavor, but feel free to use other cheeses like pepper jack, Monterey jack, or mild cheddar.
- Milk: I recommend using whole milk for the cheese sauce. You can use heavy cream or half and half for a thicker and creamier consistency.
(These are just some of the most important ingredients. See the recipe card below for full measurements and instructions.)
How to Make Calabacitas
Sauté the onions and peppers for 5 minutes. Then add the corn and tomatoes, and sauté for 5 minutes.
Add the squash and all the seasonings and cook for 5 more minutes.
Cover and simmer with a little water for 5 minutes to fully cook the zucchini until tender, then add shredded cheese and milk.
Stir until melted and a light sauce forms, then top with cotija cheese and cilantro before serving.
Calabacitas
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced (yellow or white)
- 1 poblano pepper, diced
- 1 jalapeño pepper, diced (seeds removed if you don’t want it spicy)
- 1 ½ cups yellow corn, fresh or frozen (or 15.25-ounce can, drained)
- 2 Roma tomatoes, diced
- 1 large zucchini, sliced into ¼-inch thick quartered pieces or half moons
- 1 large yellow squash sliced into ¼-inch thick quartered pieces or half moons
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ cup water
- ½ cup shredded cheddar cheese
- ¼ cup milk
- Crumbled cotija cheese, for garnishing
- Chopped cilantro, for garnishing
Instructions
- Heat the olive oil in a large skillet or sauté pan over medium-high heat.
- Add the onion, poblano, and jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add corn and tomatoes, and cook for 5 more minutes, stirring occasionally.
- Add the zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Pour in the water, reduce the heat to low, cover, and simmer for 5 minutes.
- Stir in the shredded cheese and milk until the cheese has fully melted.
- Remove from the heat, garnish with a sprinkling of cotija cheese and cilantro, and serve.
Video
Notes
- Squash: You can use any type of summer squash you have, or use all zucchini or all yellow squash.
- Peppers: Instead of fresh peppers, you can use 1 or 2 (4-ounce) cans of diced green chiles. Drain them before adding them to the skillet.
- Spice level: If poblanos and jalapeños are too spicy for your liking, you can use 1 large or 2 small bell peppers instead.
- Cotija cheese: Substitute it with crumbled feta cheese or leave it out completely.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing as it will be extremely mushy when reheated.
- Reheating: Warm on the stovetop over medium heat for 5 minutes or in the microwave in 30-second intervals until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
- Use fresh, seasonal produce when possible. Squash is the star, so choose ones that are firm and medium-sized. Summer is peak zucchini season, so that’s when you’ll get the best flavor and texture.
- Cut it evenly: Try to chop the squash into similar-sized pieces so everything cooks at the same rate and nothing ends up mushy or underdone.
- Don’t overcook, or it will get mushy. Squash can go from tender with the right amount of bite, to mushy very quickly. Cook the calabacitas over medium-high heat and remove the pan from the heat if you notice them getting too tender.
- Make it a meal. Calabacitas are usually served as a side, but you can turn them into a full meal by stirring in shredded chicken, leftover barbacoa or carnitas meat, or even pinto beans and black beans.
Frequently Asked Questions
Yes, calabacitas as a side traditionally features corn but you can definitely omit them or swap in a different vegetable.
To make a creamy version of calabacitas, use heavy cream or coconut milk instead of milk and stir until the cheese sauce has thickened.
Different Ways to Cook Calabacitas
- Sauteed: Sauteing calabacitas are the most common cooking method to prepare them, and makes this recipe an easy one-pot dish. Cook on medium-high heat to avoid any mushy texture.
- Roasted: You can roast your calabacitas in the oven or airfryer while the other vegetables cook. Roasting calabacitas brings out a sweeter flavor, just be sure to season as directed and roast at 400℉.
- Grilled: Grilled calabacitas are great during the warmer months and give a smoky and charred flavor. Cut them lengthwise, scoop out the seeds, and then brush with oil and season to taste before grilling and chopping.
More Easy Sides
This post was originally published in May 2020 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
In Laredo, Texas we always chopped up pork with this recipe
We loved Calabacitas, waited till the last moment to add zucchini & yellow squash, do not like it mushy & it was a little crunchy, the way we like it. We used your recipe for salsa verde along w/shredded chicken, so yummy, easy yet made for a nice meal. It’s a keeper & will make a nice side dish at b-b-ques.