Calabacitas
May 17, 2025 02:19 AM
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.
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.
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
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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