Mexican Squash (calabacitas)

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.

Scroll to bottom for printable recipe card.

Why We Love This Recipe

• Calabacitas is an easy and flavourful side dish to add to the rotation that pairs well with many different proteins and main dishes.
• This vegetarian recipe is packed with healthy and nutritious vegetables.
• A quick recipe made with fresh and simple ingredients.
• Very versatile, can be made into a full meal by adding shredded chicken, beef, or shrimp.

Tryo my Copycat Taco Bell Mexican Pizza!

What is Mexican Squash?

Mexican squash or calabacitas (meaning “little squash”) is a traditional Mexican dish made from summer squash, cooked with tomatoes, onions, corn, and cheese. Often spiced with classic Mexican spices, this recipe is quick and easy to make as a vegetarian main, or a side dish for your favorite proteins.

Mexican Squash Variations

There are many options to add variety to Mexican summer squash

• Add roasted vegetables – Adding additional roasted poblano peppers, bell pepper, or jalapenos can add a nice smokey finish to this dish.
• Kick up the heat – Using your favorite hot pepper, chili flakes, chipotle, or cayenne can turn this bright vegetarian dish into a fiery side that will excite your taste buds.
• Cheese substitutions – in place of crumbled queso fresco you can use crumbled feta or sharp cheddar cheese if that’s all you have available.
• Mexican Crema Substitution – if you cannot find Mexican crema, sour cream can be used in its place.
• Mexican Squash Substitution – If you cannot find authentic Mexican summer squash, green or yellow zucchini can be used in its place.

Tips

• Avoid over stirring this recipe as it cooks. Too much stirring will break down the squash into mush.
• Do not overcook the squash. You want the squash to hold its shape and still have some bite to it. Keep a close eye on it to avoid overcooking.
• Cut the squash into even bite sized pieces to ensure it cooks evenly.

What to Serve with Calabacitas

This vegetarian recipe can be served alongside your favorite proteins like grilled chicken, pork, beef or fish, or with a classic Mexican dish. Try this recipe alongside Mexican favorites like huevos Rancheros, tacos, or enchiladas.

Leftovers and Reheating

Let leftovers cool completely before storage. Place in an airtight container and store leftovers in the fridge for up to 4 days before use.

To reheat – place on the stove in a skillet with some melted butter until warmed through. You may also reheat leftovers in the microwave for 1-2 minutes, stirring halfway through so it heats evenly.

Freezing Instructions –  This recipe can be safely frozen for up to 3 months. Keep in mind the texture of the squash will change once thawed and it may be a little mushier. Place leftovers in a resealable freezer bag or airtight container and keep frozen for up to 3 months.

Thawing instructions – For best results thaw in the fridge overnight before reheating. For quicker thawing, place in an oven safe baking dish and bake at 350°F until warmed through. Top with fresh cilantro and cheese before serving.

Try my Sopa de Fideo With Chicken!

Mexican Squash (calabacitas)

Prep Time: 7 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

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

Follow Sweet Pea’s Kitchen

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email(Required)

Name

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

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.
  

Nutrition

Calories: 264kcal | Carbohydrates: 54g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 9mg | Sodium: 207mg | Potassium: 1543mg | Fiber: 9g | Sugar: 12g | Vitamin A: 40564IU | Vitamin C: 89mg | Calcium: 238mg | Iron: 3mg