Calabacitas (Mexican Zucchini) Recipe

This Calabacitas (Mexican Zucchini) recipe is the kind of colorful, cozy side dish that instantly brightens up your table. Tender zucchini, sweet corn, juicy tomatoes, and a hint of garlic all come together in one skillet, creating a dish that’s both comforting and light. Trust me, you’re going to love how quick, healthy, and versatile this classic Mexican favorite is—it’s ready in just 25 minutes!

Why You’ll Love This Recipe

• Quick & Easy: From chopping board to table in under 30 minutes.
• Fresh & Healthy: Packed with veggies, fiber, and flavor without being heavy.
• Versatile: Serve it as a side, a taco filling, or even as a main with rice.
• Authentic Flavors: Brings a touch of traditional Mexican comfort to your kitchen.

Ingredients

Here’s what you’ll need for this Calabacitas recipe:

• Zucchini (or yellow squash): The star of the dish—tender, mild, and soaks up flavors beautifully.
• Corn kernels: Adds sweetness and a juicy pop in every bite.
• Tomatoes: Juicy and fresh, they help create a light sauce.
• Onion: Builds a savory base for the whole dish.
• Garlic: Adds depth and that irresistible aroma.
• Jalapeño or serrano pepper: Optional, for a gentle kick of heat.
• Olive oil (or vegetable oil): Keeps everything cooking smoothly and adds richness.
• Salt & black pepper: Balances and enhances the flavors.
• Cheese (optional: Chihuahua, Monterey Jack, or queso fresco): For a creamy, melty finish.
• Fresh cilantro: Adds color and a bright, herby finish.
• Lime juice (optional): A squeeze of freshness to wake up the flavors.

Exact ingredient measurements are in the recipe card below.

How to Make Calabacitas

Step 1: Sauté the Onion

Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 2–3 minutes.

Step 2: Build the Flavor Base

Stir in garlic and jalapeño (if using). Cook for 30–60 seconds until fragrant.

Step 3: Add the Zucchini

Toss in the diced zucchini (and squash, if using). Sauté for 3–5 minutes, until just beginning to soften.

Step 4: Stir in Corn & Tomatoes

Mix in the corn kernels and diced tomatoes. Season with salt and pepper. Cook for another 3–5 minutes until the zucchini is tender but still vibrant.

Step 5: Melt the Cheese (Optional)

If adding cheese, sprinkle it over the top. Lower the heat, cover, and let it melt for 2–3 minutes.

Step 6: Finish & Serve

Remove from heat, stir in lime juice (if using), garnish with fresh cilantro, and serve warm.

Pro Tips for Making the Recipe

• Don’t overcook the zucchini: Keep it slightly crisp for the best texture.
• Make it creamy: Stir in a little sour cream or crema before serving.
• Spice it up: Add extra jalapeño or a pinch of chili powder for heat lovers.
• Cheese swap: Try cotija or even cheddar if that’s what you have on hand.

How to Serve

• Side Dish: Pair it with grilled meats, enchiladas, or tacos.
• Taco Filling: Spoon into warm tortillas for a veggie-packed taco night.
• With Rice or Quinoa: Makes a light vegetarian main dish.
• Breakfast Twist: Top with a fried egg for a hearty morning plate.

Make Ahead and Storage

Storing Leftovers

Keep in an airtight container in the fridge for up to 3 days.

Freezing

Best enjoyed fresh, but you can freeze it (without cheese) for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Warm gently in a skillet over medium heat, or microwave in 30-second bursts until heated through.

FAQs

Can I make Calabacitas without cheese?
Absolutely! It’s delicious as-is, but cheese adds creaminess if you want a richer finish.

Is this recipe vegetarian and gluten-free?
Yes, it’s naturally vegetarian and gluten-free—just skip the cheese or use a plant-based version if needed.

What other veggies can I add?
Bell peppers, mushrooms, or spinach all work beautifully in this dish.

Can I meal prep this recipe?
Yes! Cook it ahead and store in single-serving containers. It reheats well for quick, healthy lunches.