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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.

Calabacitas in a skillet ready to eat.

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

Ingredients for calabacitas on a table ready to use.
  • 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

Corn, tomatoes, and peppers cooking in a skillet.

Sauté the onions and peppers for 5 minutes. Then add the corn and tomatoes, and sauté for 5 minutes.

Zucchini and squash added to a skillet of vegetables for calabacitas.

Add the squash and all the seasonings and cook for 5 more minutes.

Shredded cheese being mixed into a skillet for a calabacitas recipe.

Cover and simmer with a little water for 5 minutes to fully cook the zucchini until tender, then add shredded cheese and milk.

Calabacitas in a skillet topped with cotija cheese and cilantro.

Stir until melted and a light sauce forms, then top with cotija cheese and cilantro before serving.

4.80 from 90 votes

Calabacitas

Calabacitas is a classic Mexican side dish made with zucchini, corn, and tomatoes – just like my mom made growing up.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
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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

Serving: 1/6th of recipe | Calories: 149kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 962mg | Potassium: 493mg | Fiber: 2g | Sugar: 5g | Vitamin A: 590IU | Vitamin C: 43mg | Calcium: 106mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Leave a comment and star rating below!

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

Can I make calabacitas without corn?

Yes, calabacitas as a side traditionally features corn but you can definitely omit them or swap in a different vegetable. 

How can I make a creamy version (calabacitas con crema)?

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.
The best calabacitas in a skillet with a light cheese sauce.

This post was originally published in May 2020 and has been updated with new photos and more helpful tips.

Photography by Ashley McLaughlin.

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75 Comments

  1. Sara Dermody says:

    5 stars
    Best calabacitas ever!

  2. Pam says:

    5 stars
    One of the best zucchini recipes I’ve ever tried! I didn’t have any jalapeno or poblano peppers, so I substituted a green bell pepper and sprinkled in some red pepper flakes when I added the garlic. Yummm! We have lots of zucchini in the garden and I plan to make this again soon.

    1. Ana @ Isabel Eats says:

      Thanks Pam! We’re glad you enjoyed this recipe!

  3. Cindy says:

    5 stars
    I made this for me and my husband. Zucchinni is in abundance in our garden. We wee looking for different recipes to try. We loved this one. My husband likes hot/spicy food. He cut up the jalapeno and left some seeds, it was hot. Very flavorful. It would make a good stand alone recipe. We ate it as a side with mashed potatoes and Mississippi pot roast. We will be making it again!

    1. Ana @ Isabel Eats says:

      Hi Cindy! That’s awesome! We’re glad you enjoyed this recipe!

  4. Carol says:

    5 stars
    Family loved it! Great flavor. Next time I’ll dbl amount of pablano pepper. Cojita cheese & cilantro yummy as garnish. Always enjoy Isabel eats receipes.

  5. Nick says:

    5 stars
    Holá Isabel!

    Saludos desde Australia! Tus calabacitas ahora son las favoritas de toda la familia. Aumenté la proporción de hierbas y especias, ¡y todos dijeron que era perfecto!

  6. Anne says:

    5 stars
    Awesome. Just used bell peppers. Loved the spices. Thanks

  7. Samantha says:

    Could this work for a vegan dish if subbing plant based milk? If so, what would you suggest?

    1. Ana @ Isabel Eats says:

      Hi Samantha! Yes it can, you can add the same amount of coconut milk, almond, or soy milk!

  8. Margaret says:

    Calabacitas from NM is more simple than this recipe. It is a typical summer side dish. Fresh corn cut off the cob, zucchini or summer squash, onion, garlic, roasted chopped NM green chile, and salt are the ingredients. One tip I learned years ago was after the corn is cut off the cob, firmly run the dull side of your knife along the cob to get some juice or “milk” and add to the pan when you are cooking the corn. It adds some richness or je ne sais quoi to the dish. If you cannot get fresh corn off the cob, I think frozen corn is the best alternative. But, I would eat any calabacitas anyone would fix. The corn/squash marriage is wonderful. If you add some beans, you have the three sisters!

  9. John says:

    5 stars
    nicely balanced dish and very tasty.

  10. Michelle says:

    Made this today and it is delicious! Best calabacitas recipe I’ve found yet!