Calabacitas, meaning “little squashes” in Spanish, are a vibrant Mexican side dish featuring tender summer squash and zucchini cooked with savory spices and topped with ooey gooey cheese.
Our great-grandma made this calabacitas recipe all the time for the family, but since we didn’t have her exact recipe, we have had to do our best to recreate it, and we finally did just that.
This Mexican side dish is bursting with summer freshness and is beyond delicious. It comes together in under 30 minutes, making it a perfect weeknight dinner. Just toss your ingredients together and let the magic happen!
Why we think you’ll love it:
- Summer produce. This Calabacitas recipe utilizes fresh summer vegetables, offering a burst of flavor and a taste of the season.
- Simple side. This easy side dish comes together quickly with minimal prep and cooking time.
- Versatile and customizable. Easily adjust the vegetables based on what you have on hand, add protein like beans or chicken, or experiment with different seasonings to personalize the dish to your taste.
Calabacitas Ingredients
- 2 zucchinis
- 2 yellow squash – or pattypan squash, butternut squash
- ½ medium yellow onion, optional
- 1-1½ tablespoons vegetable oil – or olive oil
- 1 teaspoon minced garlic – How to Mince Garlic
- 1 cup frozen corn – you can also use fresh corn kernels
- garlic salt and black pepper to taste – or add extra flavor and sprinkle with cayenne pepper, cumin, or Mexican oregano
- ½ cup shredded colby jack cheese or grated Parmesan cheese – Queso Fresco, Cotija cheese, Monterey Jack, pepper jack, mozzarella, or cheddar cheese
- optional veggies – diced bell peppers, green chile, chopped poblano peppers, or mushrooms. Garnish with fresh cilantro and diced tomatoes.
How to Make Calabacitas
PREP. Slice zucchinis and yellow squash into ¼-inch thick slices. Then cut each round in quarters.
- Cut the medium yellow onion in half and then cut along the grain into thin slices.
COOK. In a large skillet over medium heat, add 1-1½ tablespoons vegetable oil and minced garlic.
Add zucchini, squash pieces, corn, and onion, and cook, stirring occasionally.
Cook to the desired consistency (we like ours a little more tender and cooked for about 15 – 18 minutes). NOTE: Liquid will evaporate the longer you cook it.
SERVE. Remove from heat and top with shredded cheese or grated Parmesan cheese. Season to taste with garlic salt and black pepper.
Kristyn’s Recipe Tips
- Cut your squash into evenly sized pieces so everything cooks at the same rate.
- Don’t overcook. the squash should be tender but not mushy.
- Switch up the cheese! Queso fresco, Monterey Jack, or Cotija all taste amazing.
Calabacitas
Video
Ingredients
- 2 zucchinis
- 2 yellow squash
- ½ medium yellow onion, optional
- 1-1½ tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 cup frozen corn
- garlic salt and pepper to taste
- ½ cup shredded colby jack cheese, or grated Parmesan cheese
Instructions
- Slice zucchinis and squash into ¼-inch thick slices. Then cut each round in quarters.
- Cut the onion in half and then cut along the grain into thin slices.
- In a large skillet over medium heat, add oil and minced garlic. Add zucchini, squash pieces and corn, along with onion. Cook, stirring occasionally.
- Cook to the desired consistency (we like ours a little more cooked and soft and cooked for about 15 – 18 minutes). NOTE: Liquid will evaporate the longer you cook it.
- Remove from heat and top with shredded cheese or grated Parmesan cheese. Season to taste and serve warm.
Notes
- Cut your squash into evenly sized pieces so everything cooks at the same rate.
- Don’t overcook—the squash should be tender but not mushy.
- Switch up the cheese! Queso fresco, Monterey Jack, or Cotija all taste amazing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
I don’t recommend fully making the dish ahead of time, however, you can prepare the different ingredients 1-2 days before and keep them stored in separate containers in the fridge until you are ready to assemble and cook the dish.
Transfer cooled leftover calabacitas to an airtight container and keep in the refrigerator for up to 4-5 days. Reheat in a skillet or microwave.
Complete The Meal
Main Dishes
Carne Asada Recipe
3 hrs 20 mins
Cilantro Lime Chicken
55 mins
Carnitas Tacos
9 hrs 10 mins
Chicken Flautas
25 mins
Mexican Side Dishes
Flour Tortilla Recipe
45 mins
Homemade Spanish Rice Recipe
45 mins
Mexican Street Corn Recipe
13 mins
Canned Refried Beans
10 mins
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This recipe was originally published August 2024.
I had never made this before and thought I’d give it a try. It was so good and new favorite!
The yummiest summer side dish. My whole family loved this!
This was delicious and even my picky kids loved it and got seconds.