• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
trending now: 35 cinco de mayo recipes!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • Free ebook!

    Download my top 10 easy Mexican recipes!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSides

Calabacitas Recipe

  • Facebook
  • Email
By: IsabelPosted: 5/13/20

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Calabacitas in a skillet.

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!

Cooked calabacitas in a large skillet.

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
Ingredients to make calabacitas on a table.

How to Make Calabacitas

  1. 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.
  2. Cover and simmer: Add in 1/4 cup water, reduce the heat to simmer, cover and cook for 5 minutes to tenderize the zucchini.
  3. 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.
  4. 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!

Calabacitas in a bowl topped with cilantro and cotija cheese.

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

  • Sauteed Peppers and Onions
  • Mexican Cauliflower Rice
  • Easy Mexican Street Corn (Elotes)

Recipe

5 from 4 votes

Calabacitas

Serves: 6 servings
Print
Rate
Cooked calabacitas in a large skillet.
Prep: 10 minutes
Cook: 20 minutes
Total : 30 minutes
This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.

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.

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

Serving: 1/6th of recipe Calories: 149kcal (7%) Carbohydrates: 17g (6%) Protein: 6g (12%) Fat: 7g (11%) Saturated Fat: 3g (15%) Cholesterol: 11mg (4%) Sodium: 962mg (40%) Potassium: 493mg (14%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 590IU (12%) Vitamin C: 43mg (52%) Calcium: 106mg (11%) Iron: 1mg (6%)
Author: Isabel Eats
Course:Side
Cuisine:Mexican
Cooked calabacitas in a large skillet.
Did you Make my Calabacitas?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Healthy Chicken Nachos
  • My Mom's Authentic Mexican Rice Recipe is made with simple ingredients like chopped tomatoes, onions and garlic and is the perfect side dish for any meal.
    Authentic Mexican Rice Recipe
  • This refreshing Michelada recipe made with Clamato juice and Mexican beer is the perfect cocktail for brunch or alongside your favorite Mexican party foods!
    Michelada Recipe
  • Healthy Mexican Food Recipes
    The BEST Healthy Mexican Food Recipes
free ebook!

download my top 10 recipe book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Chile de Arbol Peppers on a white plate.
Previous Post
Chile de Arbol Peppers
Esquites in a cup topped with chili powder and a lime wedge.
Next Post
Esquites

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. AvatarAme G says

    Posted on 12/26 at 11:42 pm

    5 stars
    Great recipe! We had these with tamales for Christmas Eve. Instead of jalapeño, I used some Hatch green chile my mom sent me from New Mexico. It was delicious!

    Reply
  2. AvatarCheryl Foster says

    Posted on 11/17 at 9:00 am

    I made this and liked it except for the milk. Next time I will just sprinkle on the cheese and cover until it melts. The rest of the ingredients were spot on. Thanks for all you do, Isabel!

    Reply
  3. AvatarKaren Pidgeon says

    Posted on 8/22 at 6:49 pm

    I stumbled across your recipe for calabacitas and it is now our favorite. Since it is zucchini season, it has become part of our regular meal rotation. This is so, so good! I now look to you for Mexican inspired recipes. In fact, tonight I’m trying your recipe for chile rellenos. Wish me luck!

    Reply
  4. AvatarLois Britton says

    Posted on 7/26 at 3:27 pm

    5 stars
    Isabel, I’ve tried making calabacitas on my own before. What was I thinking? I’ve just made them with your recipe, and YUM! That sums it up. The flavor and texture are perfect. I’m bookmarking your words of wisdom for next time. I write a Polish food blog and I’m a huge fan of the FBP podcast. I’m looking for your episode now. x

    Reply
  5. AvatarKaren says

    Posted on 7/16 at 12:48 am

    5 stars
    We had this with dinner tonight and, oh my goodness, it was delicious! I did not have cotija or cilantro so I topped it with mozzerella. Even so, it was so fresh and flavorful!

    Reply

Primary Sidebar

¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More

free ebook!

download my top 10 easy mexican recipes!

Life’s too short for boring food. Subscribe and receive a free e-book of our Top 10 Easy Mexican Recipes!

Get my copy!

Download my top 10 easy Mexican recipes!

Healthy Favorites

This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!

Broccoli Cauliflower Rice Chicken Casserole

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

A bowl of cilantro lime cauliflower rice on a table next to fresh limes.

Cilantro Lime Cauliflower Rice

Healthy Chicken Nachos

Chicken Pozole Verde is a comforting Mexican soup filled with shredded chicken and hominy in a comforting green chile broth. (gluten free, freezer friendly)

Chicken Pozole Verde

Sauteed Peppers and onions in a white bowl.

Sauteed Peppers and Onions

Popular Recipes

Steak Fajita Marinade

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Flan on a plate with a slice cut out

Easy Flan Recipe

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious boneless skinless chicken thighs. Perfect for weeknight meals and makes great leftovers! #tacos #mexican #glutenfree

Easy Chicken Tacos Recipe

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.
A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!
follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2021 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled