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Skillet of cheesy Mexican Calabacitas with zucchini, corn, tomatoes, and fresh cilantro, sprinkled with red pepper flakes.

Calabacitas (Mexican Zucchini)

Calabacitas is a traditional Mexican side dish made with sautéed zucchini, corn, tomatoes, and peppers. It’s light, healthy, and bursting with flavor — perfect on its own or served with rice, tortillas, or grilled meats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 2 zucchini diced
  • 1 cup corn kernels fresh or frozen
  • 1 tomato chopped
  • 1 jalapeño chopped (optional)
  • salt and pepper to taste
  • shredded cheese for topping (optional)

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until translucent, about 3–4 minutes.
  3. Stir in garlic and cook for another 30 seconds until fragrant.
  4. Add diced zucchini and cook for about 5–6 minutes until slightly tender.
  5. Stir in corn, tomato, and jalapeño (if using). Cook for another 5–6 minutes, stirring occasionally.
  6. Season with salt and pepper to taste. Optionally, sprinkle with cheese before serving.

Notes

You can customize this dish with squash, green chiles, or even black beans. It also pairs wonderfully with tacos or grilled meats.