Calabacitas (Easy Zucchini con Queso) Recipe
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Calabacitas, an easy Mexican zucchini con queso recipe, is the perfect side dish with sliced zucchini and onion sautéed in pureed tomatoes and garlic sauce, topped with chunks of melty cheese.
This comforting and healthy dish is the perfect accompaniment to your favorite Mexican food like carne asada, seafood enchiladas, or shredded beef chimichangas, Spanish rice, and beans.
What is Calabacitas?
Calabacita means “little squashes in Spanish. Calabacitas is a Spanish word that refers to a traditional Mexican dish made primarily from sautéed zucchini. This popular and flavorful side dish often includes additional vegetables like corn, tomatoes, onions, and sometimes peppers.
This versatile dish uses simple ingredients that can be swapped out to meet your family’s tastes using available ingredients from the grocery store.
I could not find Mexican squash so I used regular zucchini squash. I cannot eat corn so I left it out. Feel free to add Mexican oregano, diced bell peppers, or jalapeño peppers to make this easy recipe your own.
Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!
Calabacitas ingredients
- Tomatoes – Roma tomatoes are best, but any smaller-sized tomato will also work
- Garlic clove
- Water
- Butter and olive oil
- White onion
- Jalapeño or poblano pepper (optional) if you like spicy food
- Fresh cilantro leaves – roughly chopped
- Zucchini sliced into half rounds – Mexican squash if you can find it, or use a combination of yellow squash and green squash.
- Whole kernel corn (optional) – canned or fresh corn
- Fresh black pepper
- Queso Fresco – a fresh Mexican crumbly cheese
- Large skillet with lid
Be sure to check out the detailed printable recipe card below
How to make Calabacitas con Queso
Roughly chop tomatoes and smash a garlic clove, then place them in a small food processor or blender with a quarter cup of water. Blend until smooth. Set aside.
Heat oil and butter in a large skillet over medium heat. When hot, add the onion (and green chiles if using) and cook for 2 to 3 minutes until softened and translucent.
Add the tomato mixture and cilantro (and corn if using) to the skillet, and cook for an additional 3 minutes.
Stir in the zucchini slices, season with black pepper, and cook for 10 to 12 minutes, or until the squash is tender.
Stir in the cubed cheese and cover until cheese melts.
Remove from heat, add salt if needed, and serve while hot or at room temperature with warm tortillas.
Check out my Mexican Recipes for even more delicious food and drink ideas!
FAQs
Yes, common substitutions cotija cheese (a saltier cheese), feta, panela, or melty cheeses like shredded Chihuahua, Oaxaca, or Monterey Jack.
Absolutely! Substitute cubed tofu for the cheese, which makes a delicious main course.
Place leftover calabacitas in an airtight container and store in the refrigerator for up to 5 days. Reheat leftovers in the microwave or on the stovetop over low heat, stirring occasionally to ensure even heating.
Tools used
- Enameled Cast Iron Skillet
- Cutting Board & Chefs Knife
- Hand Blender with Chopper Attachment
- Wood Turner
More side dishes you’ll love
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Enjoy!!
Calabacitas Recipe
Equipment
- Enameled Skillet with Lid
Ingredients
- 3 Roma tomatoes
- 1 large clove garlic peeled and crushed
- .25 cup water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 cup diced white onion
- 0.5 cup whole kernel corn canned or fresh – optional
- 1 diced jalapeno or poblano pepper optional
- 1 tablespoon roughly chopped cilantro leaves or more to taste
- 1.25 pounds zucchini cut into half-rounds – 2 medium
- .25 teaspoon black pepper
- 7 ounces queso fresco cut into small cubes
- sea salt to taste
Instructions
- Roughly chop tomatoes and smash a garlic clove, then place them in a small food processor or blender with a quarter cup of water. Blend until smooth. Set aside.
- Heat oil and butter in a large skillet over medium heat. When hot, add the onion (and green chiles if using) and cook for 2 to 3 minutes until softened and translucent.
- Add the tomato mixture and cilantro (and corn if using) to the skillet, and cook for an additional 3 minutes.
- Stir in the zucchini slices, season with black pepper, and cook for 10 to 12 minutes, or until the squash is tender.
- Stir in the cubed cheese and cover until cheese melts.
- Remove from heat, add salt if needed, and serve while hot or at room temperature.
Notes
- Can substitute cotija cheese (a saltier cheese), feta, panela, or melty cheeses like shredded Chihuahua, Oaxaca, or Monterey Jack.
- Substitute cubed tofu for the cheese, which makes a delicious vegan main course.
- Place leftover calabacitas in an airtight container and store in the refrigerator for up to 5 days. Reheat leftovers in the microwave or on the stovetop over low heat, stirring occasionally to ensure even heating.
