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!
What is Calabacitas?
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!
Ingredients You’ll Need
- zucchini
- yellow squash
- onions and garlic
- jalapeno and poblano peppers
- plum tomatoes
- canned corn
- salt, black pepper, ground cumin
- shredded cheddar cheese
- milk
How to Make Calabacitas
- Saute the vegetables: Saute the onions and peppers for 5 minutes. Then add the corn and tomatoes, and saute for 5 minutes. Lastly, add the squash and all the seasoning, and saute for 5 more minutes.
- Cover and simmer: Add in 1/4 cup water, reduce the heat to simmer, cover and cook for 5 minutes to tenderize the zucchini.
- Make the sauce: Add the shredded cheese and milk. Mix everything together until the cheese has melted and formed a light sauce. Immediately remove the pan from the heat.
- Garnish: Top with chopped cilantro and crumbled cotija cheese. Serve and enjoy!
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!
Helpful Substitutions
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:
- You can use any type summer squash you have. Additionally, you can use all zucchini or all yellow squash.
- Instead of fresh peppers, you can use 1 4-ounce can of diced green chiles. Make sure to drain them before using them.
- If poblanos and jalapenos are too spicy for your liking, you can use 1 large or 2 small bell peppers instead.
- Don’t have cotija cheese? Substitute it with crumbled feta cheese or leave it out completely.
Storing and Reheating
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.
I do not recommend freezing leftovers.
More Side Dishes You’ll Love
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
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- 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.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Video
Isabel’s Tips:
- You can use any type summer squash you have. Additionally, you can also use all zucchini or all yellow squash.
- Instead of fresh peppers, you can use 1 4-ounce can of diced green chiles. Make sure to drain them before using them.
- If poblanos and jalapenos are too spicy for your liking, you can use 1 large or 2 small bell peppers instead.
- Don’t have cotija cheese? Substitute it with crumbled feta cheese or leave it out completely.
Nutrition Information
I made this tonight and it was delicious! I rarely follow recipes exactly (don’t blame). I did sub out a red pepper for the poblano, used freshly grated Monterey Jack instead of cheddar, used about 8 oz of cherry tomatoes (halved) in stead of the plum ones, and also snuck in a 1/4 tsp of smoked paprika. All small changes to a fantastic recipe otherwise. When reading the recipe, I never thought it would taste so good (I even think my changes may have made it ‘worse’). No matter what, my wife said, “Please make this every week!” Such an overall flavorful and healthy meal. Thank you so much!!
Thank you so much, Carlos! We’re glad you enjoyed this recipe and added your own twist to it!
Reminds me of a Dallas restaurant that occasionally serves calabacitas. I think this recipe is better! Thank you for sharing. Adjusted a bit to use extra squash and cut back on salt. Just outstanding!
Delicious recipe! I made it for Thanksgiving and everyone loved it!
I made this this morning and we are going to eat it like tacos. My Hispanic son-in-law and daughter called it bomb and fire! An obvious hit! I made a double batch which meant doubling the chilies and jalapeños. A little too spicy for me, so I would cut back on the peppers. Also added cilantro. Going to add some fresh line to the tacos.