Calabacitas are a delicious, healthy & easy zucchini 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.
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?
Original published date: May 2014. Updated in February 2020 to revise the content and photographs. The original recipe remains the same. Enjoy!
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?
Ingredients for Calabacitas
- 2 medium zucchinis, sliced
- ½ large roma tomato, chopped
- ¼ medium onion, chopped
- ¼ cup corn kernels (frozen or canned)
- ½ Tbsp light butter
- ½ Tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ⅛ tsp pepper (or to taste)
- ½ 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.
- ½ 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
Do you you like this Calabacitas recipe? I think you'll love these Rajas Con Crema as well! Pair it with my delicious & creamy Horchata for the perfect combination!
Calabacitas (Mexican Style Zucchini)
Ingredients
- 2 medium zucchinis sliced
- ½ large roma tomato chopped
- ¼ medium onion chopped
- ¼ cup corn kernels frozen or canned
- ½ Tbsp light butter
- ½ Tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ⅛ tsp pepper or to taste
- ½ cup shredded Chihuahua or light mozzarella cheese or any other melting cheese
- ½ 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
Video
Notes
Nutrition
This was so good and easy. I was searching for a vegetable side dish for mom taco night since my partner can't eat beans and this was perfect. I'll definitely add this to our taco night rotation, it is so much lighter than just corn. Thank you!!
Ok. So in the grocery there are 2 different squash. Calabasas and zucchini. Different texture, taste and they hold up to cooking different. Yet translate Calabasa is "squash". So what is the proper term for what the grocery calls calabasa. Because those I favor over zucchini?
Hi James! In the U.S. you would get squash or zucchini but in Mexico we call these calabazas verdes. You are correct that the translation of calabasas to English is pumpkin which is very different! Stick to zucchini and you can't go wrong 🙂 Oh and the yellow squash will work too. Good question!
In some stores, you will see Mexican grey squash, labeled as Calabasas.
I meant to give this 5 stars! Please fix
Thanks so much Dear!! I'll fix this 🙂
This is an easy traditional Mexican dish. This particular rendition is even easier! Kudos to you. Typically this dish has more onion and tomatoes, at least two cloves of mashed garlic and some Serrano pepper and epazote rounds it out. Also, the taste is predicted on the Mexican zucchini (lighter in color and a more delectable flavor profile since it’s sweeter and buttery). IMO, no need to sauté in butter. I usually crumble some queso fresco on top. Yummy! But I never thought of adding melting cheese-thanks for the tip.
Thank you so much Dear for the kind review! I have never tried it epazotes but will do so next time! My mom never made it with it so it sounds very interesting. We're from a family of 9 so she always looked for quick ways to cook stuff and this was it lol! I hope you have a great day!
I have tried this amazing maxican roasted zucchini recipe and i found this recipe really an amazing recipe. Thanks for sharing this recipe with all of us. Even i have a special maxican zucchini recipe as well.
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