What are calabacitas made of?

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.

What does calabacita mean?

“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.

Is calabacita the same as zucchini?

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.

What squash is like zucchini?

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.

Is calabacitas healthy?

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.

Calabacitas (Mexican Zucchini)

Name: Calabacitas (Mexican Zucchini)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil; 1 red onion, diced; 2 cloves garlic, finely chopped; 2 roma tomatoes, diced; 2 large zucchini, cut into 1/2 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; 1/2 teaspoon taco seasoning; 1/2 teaspoon salt (or more to taste); 1/4 teaspoon ground pepper (or to taste); 1/2 cup cotija cheese, crumbled; fresh cilantro, finely chopped (optional, for garnish)

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

Scale

2 tablespoons avocado oil
1 red onion, diced
2 cloves garlic, finely chopped
2 roma tomatoes, diced
2 large zucchini, cut into 1/2 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
1/2 teaspoon taco seasoning
1/2 teaspoon salt (or more to taste)
1/4 teaspoon ground pepper (or to taste)
1/2 cup cotija cheese, crumbled
fresh cilantro, finely chopped (optional, for garnish)

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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