Calabacitas is a delicious, easy Mexican dish that combines zucchini, corn, tomato and onion into a fresh yet comforting mix, especially with a touch of cheese. It's easy to make and perfect as a side or used as a filling for tacos.
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Growing up, I was never particularly a fan of zucchini but over the years, I realized it was all down to the cooking. Certain ways of cooking it can lead to it being bitter or bland, but that doesn't need to be the case.
These days, we have grilled zucchini often in summer, or the delicious variation marinated grilled zucchini, as well as zucchini involtini as it's getting cooler since it's that bit more comforting with the cheesy filling.
This Mexican style zucchini is another tasty way to enjoy it that's perfect any time of year, though feels particularly fitting in summer.
What is calabacitas?
"Calabacitas" comes form the Spanish "calabaza" which is a generic name for squash, most typically winter varieties but it can be more broad. You'll find different names in different places, for example zapallo is the generic word used in Southern American countries like Peru.
In Spain, calabacín is the more common name specifically for zucchini, but in Mexico, you might see calabacita. It often refers to a variety common there that's a little smaller and paler green.
Calabacitas translates as "little squashes" and while it means the vegetables, it's also often understood as referring to this dish which is a very popular way to prepare them.
Zucchini originate in the Americas, and specifically Mesoamerica which is modern-day Southern Mexico and countries to the south of it in Central America. And while there's no clear history of this dish, it would be fair to say it has been around in some form for a long time.
Variations in calabacitas dishes
At it's core, this dish generally includes zucchini, corn, onion and tomato, but beyond that you can find a few variations. Some stick with simply vegetables, there's a version that's like a stew with pork (calabacitas con puerco), and then another that's the vegetables with cheese, sometimes adding cream to make a creamy sauce (calabacitas con queso).
Here I've gone with the fairly classic vegetable dish, with a little added poblano for flavor and cheese because it's always a good idea in our house. The seasonings are relatively light - just a touch of cumin, oregano, salt and pepper - which add a gently aromatic flavor. It's quick to make, light but also that bit comforting.
Tips for making calabacitas
This is a really easy dish to make, as you simply sauté everything until tender, but there are a couple things worth keeping in mind:
- Chop everything before you start to cook. It's easier and less stressful!
- Cut the zucchini in evenly thick slices - this will help the cook evenly.
- Cook over a medium heat - you want the vegetables to soften rather than brown. As well as keeping the heat a little lower, add a little extra olive oil if needed.
- Soften the onion and pepper first - they take longer to cook. You want to help bring out the natural sweetness in the onion, so make sure it gets that bit longer.
- Watch closely after adding the zucchini - it cooks relatively quickly. Also, you will want to stir now and then to help all of the slices cook evenly.
- Take care not to over-cook or stir too harshly. The zucchini should be cooked but have a little "bite" rather than being mushy.
It's worth tasting just a little before you add the cheese to see if the seasonings are to your taste, or if you want to add any more. Other than that, though, it all comes together easily and the result is wonderfully tasty.
Adaptations and serving ideas
While I really like this combination, you can adapt this in a few ways. For example:
- Adjust the seasonings - add in some diced green chili for a bit more spice, or sprinkle in some fresh cilantro/coriander for a fresh finish. You could also add a few extra spices like paprika or cayenne.
- Try some veggie variations - instead of poblano, you could use bell pepper (or skip), and you can also vary the zucchini by adding part yellow squash.
- Change up the cheese depending on what you have or prefer - som Oaxaca cheese is pretty typical as it melts well, but if you can't get it, mozzarella is very similar. You could also use other melty, mild cheeses like cheddar. I like some cotija added on top to give it a bit more flavor, but queso fresco also works well.
- Bulk it out - you can easily add more ingredients to make this a bit of a fuller dish, such as add black beans, or if you're not bothered about keeping it vegetarian, you could add some diced ham or bacon.
This works well served as a side dish to everything from grilled meats and simple fish dishes, or alongside tacos and similar dishes. But it can also be a main course in itself, either as a vegetarian taco filling, or simple serve a big portion with some rice. A flavorful one such as arroz verde or arroz rojo would be particularly good.
Storing and reheating
If you have leftover calabacitas, or if you want to make a larger batch to have some another day, then it works well to store in the fridge and reheat. Just let it cool, store in an airtight container and place in the fridge. I don't recommend freezing as the texture can a little off and it become mushy.
After refrigerating, it generally works best to reheat leftovers in the microwave, but in a skillet/pan on the stove over a medium-low heat also works. If you know you are going to re-heat some, you might want to hold off adding the cheese until after you re-heat to make it a little easier to warm evenly.
This calabacitas recipe is a delicious combination of fresh flavors, with a little cheesy comfort factor. It's quick, easy, and versatile in how you use it. Perfect to use up a glut of summer zucchini, or just as a tasty veggie dish any excuse you like.
Try these other tasty vegetable dishes:
- Fasolakia, Greek green beans (super tender, with a delicious flavor from the olive oil, tomato and onions they're cooked in)
- Baked Portobello mushrooms (really easy and great as both a side or main, these mushrooms have a tasty garlic and cheese filling)
- Miso glazed eggplant (melt-in-your mouth tender with a deliciously umami flavor)
- Plus get more side dish recipes and Mexican recipes in the archives.
Calabacitas (Mexican zucchini)
Ingredients
- ½ onion small
- 2 cloves garlic or 1 if large
- 1 Roma tomato or other flavorful/juicy tomato
- 1 lb zucchini courgette, 1lb is around 2 small
- ½ poblano pepper
- ½ tablespoon olive oil or more, as needed
- ¼ teaspoon oregano Mexican if possible
- ¼ teaspoon cumin
- ⅛ teaspoon salt or more to taste
- ⅛ teaspoon pepper or more to taste
- ½ cup corn frozen or fresh
- ½ cup Oaxaca or mozzarella cheese or other mild melty cheese, approx/to taste
- 1 tablespoon cotija cheese or queso fresco, optional, to serve
Instructions
- Chop the onion and garlic into relatively small dice. Optionally peel the tomatoes, but either way, chop relatively small. Cut the zucchini/courgette in half then into slices, cutting larger half-slices in half again. Try to make the slices relatively even to help them cook evenly. Remove seeds and stem from poblano pepper and dice.
- Warm the oil in a medium skillet/frying pan over a medium-high heat. Add onion and poblano pepper and cook for around 5 minutes until both (but most obviously the onion) are softening. You don't want them to burn, so reduce the heat or add a little extra oil if needed. Add the garlic and zucchini/courgette, stir and cook briefly, then add the tomato, oregano, cumin, salt and pepper. Mix through then cover the skillet with a lid and reduce the heat a little as needed. Allow to cook, stirring gently now and then, until the zucchini is becoming tender.
- Add the garlic and zucchini/courgette, stir and cook a minute or two, then add the tomato, oregano, cumin, salt and pepper. Mix through then cover the skillet with a lid and reduce the heat a little as needed so it gently simmers. Allow to cook, stirring gently now and then, until the zucchini is becoming tender - it should change color a little but not become mushy. You want it to still have a bit of bite. The tomato should soften to give a bit of liquid but if needed, add a tablespoon or two water to help stay moist.
- Add the corn, mix through then cover and cook a minute more, or a couple minutes if it's fresh corn.
- Add the cheese and optionally mix through (if you mix it in, you often get slight clumps here and there but it feels more vegetable-y overall, if you leave on top you get a cheesy layer on top then al the vegetables underneath. I mixed in a little in photos). Cover, remove from heat and allow cheese to melt then serve, optionally with some cotija cheese sprinkled on top.
Nutrition
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