Zucchini and corn, but make it fiesta-level delicious. That's exactly what happens in this Calabacitas (Mexican Zucchini) recipe: a quick, colorful skillet of tender zucchini, juicy corn, sweet tomatoes, and just the right amount of heat from jalapeño. And the best part? It's ready in 20 minutes, start to finish. Top it with salty cotija cheese and fresh cilantro, and you've got a side dish that might just steal the show from the main course.
If you've got summer produce taking over your kitchen (looking at you, zucchini mountain), this is the fastest way to put it to good use. But don't let the "summer" thing stop you - frozen corn and year-round zucchini mean this recipe can be your go-to veggie side anytime. Plus, it's one of those dishes that somehow tastes even better the next day. Leftovers? What leftovers.
If you like this calabacitas recipe, then you should try our Mexican Street Corn (Elote) or Huevos Rancheros next. This veggie dish is a perfect sidekick to Carne Asada or anything coming hot off the grill.
Why You'll Love This Recipe
- Veggies that don't taste boring. Zucchini, corn, and tomatoes get a glow-up with garlic, onions, and just the right seasoning - no sad, soggy vegetables here.
- One pan, 20 minutes, done. This is weeknight cooking at its finest: minimal cleanup, maximum flavor.
- Make it your own. Keep it mild, spice it up, swap in yellow squash, or toss in beans. Calabacitas is here for your kitchen creativity.
- Plays well with others. Serve it with tacos, grilled steak, enchiladas, or just pile it over rice for a super easy vegetarian dinner.
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Ingredients and Substitutions
To make this delicious calabacitas or Mexican zucchini, you will need the following ingredients (see recipe card below for quantities):
- avocado oil - Keeps things light and lets the veggies shine. Olive oil is totally fine too.
- red onion - Brings a little sweetness and color contrast. Yellow or white onion works if that's what you have.
- garlic - Fresh is best for that punchy, savory flavor.
- roma tomatoes - Juicy, slightly tangy, and perfect for this quick sauté. Cherry tomatoes cut in half are a solid swap.
- zucchini - Our star veggie! Cut into ½-inch cubes so it cooks evenly. Yellow squash is a perfect stand-in.
- corn - Sweet and crisp. Fresh off the cob is unbeatable, but frozen or canned (drained) is just fine.
- jalapeño or serrano pepper - Adds a gentle kick (or a serious one if you want). Skip the seeds for mild heat, or use bell pepper for zero spice.
- taco seasoning - Your shortcut to perfect flavor. You can also make your own with ground cumin, paprika, and oregano.
- salt and pepper - Season to taste. Always taste at the end - veggies soak up more flavor than you think.
- cotija cheese - That salty, crumbly magic on top. Feta works in a pinch, or skip for dairy-free.
- cilantro - this optional garnish adds a bright finish. Swap with parsley if cilantro's not your thing.
Equipment
You'll also need measuring cups and spoons, a large skillet or frying pan, a cutting board, and a sharp knife.
Instructions
- Saute aromatics. Heat the oil in a large skillet over medium-high heat until it shimmers and sizzles, about 1-2 minutes. Add the onion and garlic and cook until fragrant and softened, about 1 minute.
- Add tomatoes. Stir in the diced tomatoes and cook until they start to break down and release their juices, about 2-3 minutes.
- Add veggies and seasoning. Stir in the zucchini, corn, jalapeño (or serrano), taco seasoning, salt, and pepper. Mix until everything is evenly coated.
- Cook. Cover the skillet with a lid and cook until the zucchini cubes are tender but not mushy and still hold their shape, about 3-5 minutes. If the pan looks too dry, add a splash of water.
- Serve. Remove from heat and sprinkle with cotija cheese and fresh cilantro, if using. Serve immediately while warm.
Expert Tip: Cut Evenly
Cut the zucchini evenly so they cook at the same rate. Uneven zucchini chunks = uneven cooking. Stick to ½-inch cubes so you don't end up with half-mushy, half-crunchy chaos.
More Tips and Tricks
- Don't overcook the zucchini. Zucchini cooks quickly and can turn mushy if left too long. Keep it tender-crisp for the best texture.
- Use fresh corn when in season. Fresh corn off the cob has unbeatable sweetness and crunch, but frozen corn is a great year-round alternative.
- Control the spice level. Adjust the amount of jalapeño or serrano to suit your preference. For no spice, use bell peppers. Jalapeños are mild, serranos bring the heat. Bell peppers = spice-free.
- Add the cheese at the end. Cotija should be added after removing from the heat to prevent it from melting completely into the dish.
- Make it a meal. Stir in cooked black beans or shredded rotisserie chicken to turn calabacitas into a hearty main dish.
Recipe Variations
- Cheesy calabacitas. Stir in shredded cheddar cheese or Monterey Jack before serving for extra creaminess.
- With beans. Add cooked black beans, pinto beans, or even chickpeas for added protein and fiber.
- Mix your squash. Use half zucchini and half yellow squash for more color and flavor variety.
- Add other veggies. Try tossing in green bell peppers, mushrooms, or even spinach or kale at the end for a boost of greens. You can mix and match depending on what's in your fridge or at the farmer's market.
- Smoky twist. Swap the jalapeño for roasted poblano peppers for a smoky twist.
- Saucy version. Double the amount of tomatoes for a saucier dish (more like a veggie stew), perfect over rice.
- Breakfast version. Top with a fried egg for a savory, protein-packed breakfast or brunch.
Storage
How to Store
Cool completely at room temperature, then store in an airtight container in the fridge for up to 4 days.
How to Reheat
Reheat in a skillet over medium heat for 3-4 minutes until warmed through, or microwave in 30-second intervals, stirring in between.
How to Freeze
While calabacitas is best fresh, you can freeze it without the cheese for up to 2 months. Thaw in the fridge before reheating.
How to Serve
Pile it next to tacos and enchiladas, spoon it over cilantro-lime rice, wrap it in a corn tortilla, serve it with grilled meats, or just eat it straight from the skillet. No judgment.
These are my favorite dishes to serve with fresh and colorful calabacitas:
Mexican Side Dishes
Explore our vibrant collection of Mexican side dishes, perfect for adding bold flavors to any meal. From zesty salsas and street-style corn to seasoned rice and beans, these recipes bring a taste of Mexico to your table with ease and authenticity.
FAQ
Calabacitas is a Mexican veggie dish made with zucchini (or Mexican squash), corn, tomatoes, onions, peppers, and seasonings. Cheese and herbs are often added at the end for extra flavor. Everything is quickly sautéed so the veggies stay bright, tender, and a little crisp - never mushy. It's colorful, healthy, and insanely versatile.
"Calabacita" means "little squash" in Spanish. In Mexico, it usually refers to zucchini or a similar light green squash. The dish itself celebrates this humble veggie by pairing it with corn, tomatoes, and peppers in a quick, flavorful sauté.
Pretty much! Calabacita often means zucchini in Mexican cooking, though there's also a specific Mexican squash that's slightly rounder and lighter in color. Both taste and cook the same, so you can use them interchangeably here.
Yellow squash, Mexican squash, and pattypan squash all have that mild, slightly sweet flavor and tender texture. They're all great zucchini stand-ins for calabacitas.
Absolutely. It's loaded with fresh veggies, naturally gluten-free, and low in calories. Plus, zucchini and corn pack in fiber, vitamins, and antioxidants. Skip the cheese if you want it dairy-free.
More Zucchini Recipes
Looking for other recipes like this? Try these:
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Recipe
Calabacitas (Mexican Zucchini)
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Zucchini and corn, but make it fiesta-level delicious. That's exactly what happens in this Calabacitas (Mexican Zucchini) recipe: a quick, colorful skillet of tender zucchini, juicy corn, sweet tomatoes, and just the right amount of heat from jalapeño. And the best part? It's ready in 20 minutes, start to finish. Top it with salty cotija cheese and fresh cilantro, and you've got a side dish that might just steal the show from the main course.
Ingredients
- 2 tablespoons avocado oil
- 1 red onion, diced
- 2 cloves garlic, finely chopped
- 2 roma tomatoes, diced
- 2 large zucchini, cut into ½ inch cubes
- 1 ½ cups yellow corn, fresh or frozen (or 15 ounce can, drained)
- 1 small jalapeno pepper or serrano pepper, seeded and diced
- ½ teaspoon taco seasoning
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon ground pepper (or to taste)
- ½ cup cotija cheese, crumbled
- fresh cilantro, finely chopped (optional, for garnish)
Instructions
- Heat the oil in a large skillet over medium-high heat until it shimmers and sizzles, about 1-2 minutes. Add the onion and garlic and cook until fragrant and softened, about 1 minute.
- Stir in the diced tomatoes and cook until they start to break down and release their juices, about 2-3 minutes.
- Stir in the zucchini, corn, jalapeño (or serrano), taco seasoning, salt, and pepper. Mix until everything is evenly coated.
- Cover the skillet with a lid and cook until the zucchini cubes are tender but not mushy and still hold their shape, about 3-5 minutes. If the pan looks too dry, add a splash of water.
- Remove from heat and sprinkle with cotija cheese and fresh cilantro, if using. Serve immediately while warm.
Notes
How to store: Cool completely at room temperature, then store in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat in a skillet over medium heat for 3-4 minutes until warmed through, or microwave in 30-second intervals, stirring in between.
How to freeze: While calabacitas is best fresh, you can freeze it without the cheese for up to 2 months. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Chris says
This was delicious!! Made largely per recipe but needed more salt and other seasoning. Used cheddar instead of cotija. Used tomatoes, zucchini, yellow squash and jalapeno from my garden!!