Calabacitas Recipe {Cheesy Mexican Zucchini}

Zucchini is anything but boring when when given the Mexican treatment of a quick sauté then a showering of melty cheese like this classic Calabacitas recipe.

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Zucchini, poblano pepper, caramelized onions, and cheese there’s so much to love about this comforting, easy, Mexican dish.

Serve Calabacitas a la Mexicana is a delicious side dish the next time you grill Carne Asada, make a batch of albondigas, or pan-fry some pork chops.

If you stick to a plant-based diet these Calabacitas (sometimes also called Colache) also makes a healthy and simple vegetarian main when combined with some rice and refried beans.

what is calabacitas?

Calabacitas (little squash, in Spanish) is a popular Mexican side dish of sautéed zucchini, summer squash, peppers, and tomatoes. Shredded cheese is sprinkled over the top and melts into the vegetables, coating them in creamy goodness.

It’s an excellent recipe to have in your back pocket in the summer when zucchini and squash are almost too plentiful, but also in the winter when the fresh produce options are limited at the grocery store.

Full of veggies it’s super versatile and can include fresh corn, bell peppers, or green chiles in addition to the traditional zucchini + poblano mixture.

Traditionally it is served as a side dish but also makes a tasty vegetarian taco wrapped in warm corn tortillas, spread on top of chips for veggie-filled nachos or a stuffing for enchiladas.

what kind of squash to use

There are so many different types of summer squash and zucchini and I definitely encourage you to seek them out in the summer months. Your local farmers market is a great place to look.

Any variety of summer squash or zucchini would work in this recipe just make sure they are cut the same size so they cook evenly. Some of my favorite varieties are Pattypan squash, round zucchini, or the grey Mexican squash.

I love this fun visual guide of summer squash over on The Kitchn.

Whichever you choose, always look for ones that are on the smaller side. If you grow your own zucchini and want to use a larger one, remove the seeds before cutting it up for the recipe.

calabacitas ingredients

The beauty of this recipe is it’s simplicity. Only a few fresh vegetables and a couple of spices are required. You can make this quick dish for under 10 bucks! Here’s what you’ll need:

• Avocado oil or other neutral flavored oil like sunflower oil
• White Onion
• Garlic
• Poblano pepper
• Kosher salt and black pepper
• Zucchini
• Summer Squash
• Tomatos
• Dried oregano
• Ground cumin
• Shredded cheese like Queso Oaxaca or shredded cheese blend
• Chopped cilantro

how to make calabacitas

In a large frying pan, sauté the onions, garlic, and poblano peppers in a little oil over medium heat until tender and fragrant. Season everything well with salt and pepper and cook for 5 minutes.

Add the zucchini and summer squash and let cook just a little bit to take the hard edge off. Add the tomatoes, oregano, and cumin and continue cooking for a few more minutes.

You don’t want to cook too long though, the zucchini should maintain it’s structure and not become mushy.

Season again with salt and pepper then sprinkle the cheese over the top in an even layer.

Remove the frying pan from the heat and cover with a lid or a baking sheet (if you don’t have a lid) and let the cheese melt in the residual heat. Sprinkle with fresh cilantro and serve!

variations

Of course you can’t have calabacitas con queso without the calabacitas {zucchini} or the queso {cheese} but if you want to add some different vegetables here are some popular options.

Add corn! Most calabacitas recipes have some type of corn. You can add fresh or frozen corn kernels.

Switch up the cheese. Instead of using a melty shredded cheese like Queso Oaxaca or shredded cheese blend top with a crumbly cheese instead like Cotija cheese or queso fresco. This calabacitas recipe from Mexican Food Memories uses feta cheese and looks amazing.

Stir in some diced ham or crumbled bacon. If you want to add a little meat, this is a great dish for using up any leftover ham or some cooked, crumbled bacon.

Vegan Option: Skip the cheese to make this recipe vegan.

what to do with leftovers?

Any leftover Calabacitas should be covered and refrigerated once it has cooled to room temperature. Eat any leftovers within 4-5 days.

The best way to reheat is in the microwave but you could also heat it in a frying pan over medium-low heat on the stove. Add a tablespoon or so of water and cover until hot.

I don’t recommend freezing Calabacitas.

more vegetarian mexican recipes to try!

• Charred Poblano Crepes with Corn and Tomatoes
• Cheese Enchiladas with Homemade Enchilada Sauce
• Fried Plantain Cemita Sliders
• Grilled Veggie Skewers with Smoky Green Chile Vinaigrette
• Deep Dish Black Bean Enchilada Casserole
• Fall Harvest Enchiladas with Chipotle Cream Sauce
• Grilled Pumpkin Steaks with Black Beans and Jalapeño Pesto

the way you’ll eat your zucchini from now on

So who’s ready to try this Mexican comfort food classic? When you do please let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

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