Mexican Squash (calabacitas)

This post may contain affiliate links. Please read the disclosure policy.

Scroll to bottom for printable recipe card.

Introduction

This bright and flavorful side dish is made from fresh summer squash, tomatoes, onions, and corn. A beloved Mexican veggie dish topped with crumbled queso fresco, this easy recipe is a perfect side dish for any of your Mexican favorites, or enjoyed on its own as a vegetarian dish. Both healthy and comforting, this recipe is full of nutrients and fresh vegetables.

Calabacitas means “little squash,” and this skillet classic celebrates the best of late-summer produce. Tender squash mingles with sweet corn, juicy tomatoes, and soft onions, then finishes with creamy queso fresco and a touch of Mexican crema. It’s weeknight-friendly, budget-friendly, and endlessly customizable, making it the best mexican squash calabacitas recipe to keep on rotation. Whether you’re craving an easy mexican squash calabacitas for beginners or a meatless main that still feels cozy, this dish shines. Serve it as a simple mexican squash calabacitas meal with warm tortillas and avocado, or spoon it alongside tacos, enchiladas, or grilled protein. With fresh flavors, gentle spice, and a creamy finish, this is one of those recipes everyone asks for—because it tastes like home.

Why You’ll Love This Recipe

Fresh, colorful, and veggie-packed for a healthy mexican squash calabacitas version.
Fast & flexible — a truly quick mexican squash calabacitas recipe ready in about 30 minutes.
Customizable heat level; add poblanos or jalapeños for a kick.
Feeds a crowd and reheats well — a family friendly mexican squash calabacitas everyone enjoys.
Perfect base for add-ins (beans, chicken, shrimp) or for homemade mexican squash calabacitas ideas like topping with pepitas or cilantro-lime crema.

Ingredient Notes & Substitutions

Calabacitas starts with humble ingredients that deliver big flavor. Here’s what matters most and how to swap if needed:

Mexican squash (calabacita): Mild and tender. If unavailable, use zucchini or yellow squash — or a mix.
Tomatoes: Fresh Roma or vine-ripe add acidity and color. Canned diced tomatoes work in a pinch (drain lightly).
Corn: Sweet pop and texture. Fresh kernels are fantastic; frozen or canned are great time-savers.
Onion & garlic: The aromatic base — sauté until translucent and fragrant for depth.
Queso fresco: Crumbly and creamy. Sub with feta or Cotija. For extra richness, fold in a spoonful of Mexican crema (or sour cream).
Seasonings: Cumin, chili powder, salt, and pepper keep the profile classic; add oregano or smoked paprika for variation.

Want more homemade mexican squash calabacitas ideas? Stir in black beans, charred poblano strips, or roasted bell pepper; finish with cilantro and lime.

How to Make It (Step Insights)

Think of calabacitas as a “texture-first” skillet. Start by giving the aromatics a brief sweat so they turn sweet, not browned — this builds a gentle base without overpowering the squash. Cut the squash into even, bite-size pieces so everything cooks at the same pace; too small and it collapses, too big and the centers stay firm. Keep the heat on medium-high and don’t crowd the pan — a roomy skillet prevents steaming and keeps the squash pleasantly tender.

Bloom your spices in a little oil before the liquids hit the pan; cumin and chili powder taste rounder and more fragrant when warmed. Add tomatoes after the squash begins to soften so their juices can deglaze the skillet and create a light sauce — let it simmer uncovered to drive off excess moisture (mushy calabacitas usually means trapped steam). Stir gently and infrequently to preserve the squash’s shape.

Finish off the heat: a drizzle of crema stays silky (no curdling), and crumbled queso adds creamy pops instead of melting away. A squeeze of lime and handful of cilantro at the end sharpen all the flavors. Rest a few minutes so the juices settle — that’s when the skillet tastes its best.

Tips for Success

Avoid over-stirring as it cooks — too much will break down the squash into mush.
Do not overcook; keep squash slightly firm so it holds its shape.
Cut squash into even bite-size pieces for even cooking.
Char poblanos or corn for a subtle smoky note.
Adjust heat with jalapeño, chipotle, or a pinch of cayenne.

Storage & Reheating

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a pat of butter or splash of broth until warmed through, or microwave 1–2 minutes, stirring halfway. To freeze, pack in a freezer-safe container for up to 3 months (texture will soften on thawing). Thaw overnight in the fridge, then reheat and finish with fresh cilantro and queso. This truly is an easy mexican squash calabacitas for beginners that reheats beautifully.

Serving Suggestions

Serve with grilled chicken, carne asada, or fish, or enjoy with warm tortillas and avocado. Try it alongside Copycat Taco Bell Mexican Pizza or a cozy bowl of Sopa de Fideo With Chicken. For taco night, spoon calabacitas into tortillas and top with salsa verde — a fast, quick mexican squash calabacitas recipe hack.

FAQs

Can I make this ahead?
Yes. Cook fully, cool, and refrigerate up to 24 hours. Reheat gently on the stove before serving.

How can I make it spicier?
Add diced jalapeño, a roasted poblano, or a pinch of cayenne. Chipotle in adobo adds smoky heat.

Can I add protein?
Absolutely — stir in cooked shredded chicken, browned ground beef, or shrimp. It stays a family friendly mexican squash calabacitas even with add-ins.

Is it vegetarian or vegan?
It’s naturally vegetarian. For vegan, omit cheese and crema or use dairy-free alternatives for a healthy mexican squash calabacitas version.

What are some serving ideas for variety?
Top with cilantro-lime crema, toasted pepitas, or pico de gallo; fold in black beans or roasted peppers — great homemade mexican squash calabacitas ideas.

Notes

This dish reminds me of late-summer dinners when gardens overflowed with squash and corn. It’s the skillet I reach for when I want something cozy yet bright — and it’s the best mexican squash calabacitas recipe to introduce friends to the magic of calabacitas.

Pin this recipe now to remember it later

Pin Recipe

Mexican Squash (calabacitas)

Prep Time: 7

Cook Time: 28

Total Time: 35

Servings:

This bright and flavorful side dish is made from fresh summer squash, tomatoes, onions, and corn. Topped with crumbled queso fresco, this easy recipe is a perfect side dish for any of your Mexican favorites, or enjoyed on its own as a vegetarian dish.

No ratings yet

Review Recipe

Ingredients

1 tablespoon olive oil
½ cup white onion, diced
2 garlic cloves, minced
6 roma tomatoes, diced
1 jalapeño, seeded and diced, optional
1 ½ teaspoon salt, or chicken bouillon
1 cup corn kernels, frozen or fresh
3 large or 6 small mexican squash or zucchini, cubed
¼ cup minced cilantro
¼ cup crumbled queso fresco
¼ cup Mexican crema

Instructions

Heat oil in a large skillet over medium heat. Once hot, add the onions and cook for 3-5 minutes until softened and they begin to turn translucent.
Add the minced garlic, diced tomatoes, jalapenos, and salt to the skillet and cook for an additional 5 minutes, stirring occasionally to prevent burning.
Add the corn and cubed summer squash to the skillet and stir to combine.
Cover with a lid and cook for around 15 minutes until the squash is fork tender.
Remove the skillet from the heat and garnish with cilantro, queso fresco and Mexican crema.