Calabacitas

5 from 3 votes

Cheesy calabacitas is a quick Mexican side dish made with zucchini, squash, corn, and melty cheese, fresh, flavorful, and perfect for taco night!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Recipe 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.

Store. 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.

For additional variations and tips, checkout the full recipe post.

Nutrition