Calabacitas (Mexican Style Zucchini)

Calabacitas are a delicious, healthy & easy to do side dish that’s typical in Mexican kitchens.

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.

My mom used to make these Calabacitas all the time and that’s probably why I’m very fond of them.

It brings back memories of seeing the huge pot on the stove filled with zucchinis. She made enough to feed her 9 kids plus the friends we always had over…..Yes, it was a party every day at our house!

Some people call this dish “Calabacitas” or “Calabacitas Con Queso” but I actually grew up calling them “Colache”. Did you know that Calabacitas mean “little zucchini” in English?

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

What’s not to love about this dish right?

What you need for Calabacitas

• 2 medium zucchinis, sliced
• 1/2 large roma tomato, chopped
• 1/4 medium onion, chopped
• 1/4 cup corn kernels (frozen or canned)
• 1/2 Tbsp light butter
• 1/2 Tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp pepper (or to taste)
• 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 over powering the taste of the zucchini.
• 1/2 cup queso fresco, crumbled (Mexican fresh cheese) (Optional)

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

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 

Calabacitas (Mexican Style Zucchini)

Course: Side Dish

Cuisine: Mexican

Keyword: con queso, easy, healthy mexican, mexican, receta, recipe, side dish, squash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 130kcal

Author: Ana Frias

Calabacitas are a delicious, healthy & easy to do side dish that’s typical in Mexican kitchens.

Print Recipe

Ingredients

• 2 medium zucchinis sliced
• 1/2 large roma tomato chopped
• 1/4 medium onion chopped
• 1/4 cup corn kernels frozen or canned
• 1/2 Tbsp light butter
• 1/2 Tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp pepper or to taste
• 1/2 cup shredded Chihuahua or light mozzarella cheese or any other melting cheese
• 1/2 cup queso fresco crumbled (Mexican fresh cheese) (Optional)

Instructions

• 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 shredded 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

Notes

I use chihuahua or even mozzarella cheese if I can’t find a good Mexican melting cheese.  Make sure it’s light flavor so that it does not over power the taste of the zucchini.

Nutrition

Serving: 1cup | Calories: 130kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 345mg | Fiber: 1g | Sugar: 3g