Can I use chayote instead of zucchini?

Yes. Chayote works well in this recipe, just note it may need a few extra minutes to cook through since it's a bit denser than zucchini.

What's the difference between calabacitas and calabaza?

Calabaza translates to pumpkin in Spanish, but calabacitas ("little squash") refers to the tender summer squash used in this dish, whether that's green zucchini, the paler Mexican squash, or yellow squash. They're all fair game here.

Can I make this a full meal instead of a side dish?

Yes. Stir in cooked ground beef, shredded chicken, or chorizo along with a can of diced green chiles for a heartier, one-skillet dinner. Serve over rice.

Is this recipe gluten-free?

Yes, naturally. Just double check any bouillon or pre-shredded cheese you use doesn't include gluten-containing additives.

Calabacitas (Mexican Style Zucchini)

ByAna Frias August 21, 2023September 8, 2026 Updated:September 8, 2026

80 Comments

JUMP TO RECIPE

4.96 from 93 votes

Calabacitas are a delicious, healthy & easy zucchini side dish that’s typical in Mexican kitchens. Mexican zucchini are a traditional dish that brings families together at the table. This recipe is made with simple ingredients like corn, tomato, onions and cheese.

Two white plates with calabacitas and a blue glass with water on the side.

🗒️ In This Post

Calabacitas (Mexican Squash)

I don’t know about you but I don’t always feel like eating beans or rice as sides for my Mexican dishes. This is the perfect alternative when you want to keep things healthy and on the lighter side.

These Calabacitas are so easy to make that I make them at least one a week! I also love to serve them to my guests as a healthy side dish for a more nutritious meal.

Did you know that Calabacitas in English mean “little zucchini or little squash”? Some people call this dish Calabacitas, Calabazas or “Calabacitas Con Queso” and Colache. I actually grew up calling them “Colache” and it’s a name more popular in Mexico. What do you call yours?

♥️ xo, Ana

Original published date: May 2014. Updated to revise the content to be more helpful. The original recipe remains the same. Enjoy!

Calabacitas in a white bowl. — Calabacitas (Mexican Zucchinis)

Ingredients

Calabacitas: You can use the green kind (like the one used in this recipe) or the lighter green ones that some people refer to Mexican squash. Yellow squash works perfect here as well.
Tomato: You can use roma tomatoes or regular as long as it’s ripe.
Onion: Use white, yellow or red onion. Whatever you have at hand.
Corn kernels: You can use frozen or fresh. I like to use the roasted kind but regular corn will work perfectly too.
Butter
Extra Virgin Olive Oil
Kosher salt
Black pepper
1/2 cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese). I don’t add a lot of cheese to keep it on the lighter side. This quantity is enough to give it great flavor without overpowering the taste of the zucchini.
1/2 cup queso fresco or cotija cheese, crumbled (Mexican fresh cheese) (Optional)

Did you know that zucchinis are actually fruit?

“In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is a fruit, being the swollen ovary of the zucchini flower. The zucchini or courgette originates from Italy.” – Source

Ingredients on small bowls: queso fresco, shredded cheese, corn, zucchinis, tomato, onion and butter.

How to make Calabacitas

In a large skillet, heat the oil and butter over medium heat.
Add the onion and cook about two minutes.
Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the mozzarella cheese.
Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Serve warm and sprinkle with some of queso fresco

This vegetarian dish is so versatile that could also be served as tacos, on tostadas or fill your quesadillas with it!

Variations

If you’re looking for variations to this Calabacitas recipe, here are some options:

Add roasted peppers like anaheim or poblanos. Also beller pepper
Use Cotija feta cheese if you can’t find any Queso Fresco or other Mexican cheeses. It has a similar crumbly texture and tangy flavor.
Add a little spice like paprika or cayenne pepper for another layer of flavors.
Sprinkle with some fresh cilantro at the for extra brightness.

A small white saucepan with calabacitas inside and a wooden spoon.

Serving Suggestions

These Mexican Squash are a versatile side dish that pairs well with a variety of other dishes. They can be served instead of Arroz Rojo alongside Entomatadas, Salmon Tacos, Tacos Dorados, or just pair it with a warm bowl of Mexican Lentil soup for a nutritious vegetarian meal.

A white plate with calabacitas and a striped napkin on the side.

Ana’s Recipe Tips

Do not overcook! Zucchini cooks relatively quickly, so it’s important to monitor the cooking time closely. It usually takes just a few minutes to cook.
Cut Uniformly: When cutting the zucchini, try to ensure uniform sizes. This helps the pieces cook evenly.
Add as much cheese as you would like!

Storing

Fridge: Store leftover Calabacitas in an airtight container in the refrigerator for up to 4 days for best flavor.
Freezing: It is not recommended as it will lose its structure.

Reheating

Micro: Depending on the leftovers amount, reheat in the microwave in 45-second increments until warmed through.
Stove: Reheat slow and gentle to prevent the calabacitas from getting too soft. Stirring occasionally with a cooking spoon will help distribute the heat evenly.

Two white bowls with Calabacitas (Mexican Zucchini dish).

Pin this recipe for later!

4.96 from 93 votes (41 ratings without comment)