Calabacitas, which means “little squash” in Spanish, is a beloved traditional dish from Mexican and Southwestern kitchens. This comforting vegetable medley typically features zucchini or Mexican squash sautéed with sweet corn, tomatoes, onions, and green chiles. Sometimes cheese is added for an extra creamy finish.
What makes calabacitas special is its balance of flavors and textures — the tender squash, the crisp burst of corn, the mild heat of chiles, and the creamy richness of cheese. It’s often served as a hearty side dish or even a light main course, especially for vegetarians. Calabacitas is a staple not only for its simplicity and taste but also for its cultural heritage tied to native crops of the Americas.
Ingredients
Here’s what you’ll need for a classic calabacitas recipe:
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2 tablespoons olive oil or vegetable oil
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1 small onion, diced
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2 cloves garlic, minced
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2 medium zucchinis or Mexican squash, diced
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1 cup corn kernels (fresh, canned, or frozen)
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1 medium tomato, chopped
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1/2 cup diced green chiles (canned or roasted fresh)
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon ground black pepper
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1/2 cup shredded cheddar or Monterey Jack cheese (optional)
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2 tablespoons chopped cilantro (optional garnish)
Substitutions & Notes:
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Use yellow squash or a mix of summer squashes for variety.
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For dairy-free, omit the cheese or use a plant-based alternative.
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Add jalapeños or red pepper flakes for a spicier version.
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For extra protein, toss in cooked beans or diced grilled chicken.
Step-by-Step Cooking Instructions
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Prep the veggies:
Wash and dice all vegetables. If using frozen corn, thaw it beforehand. -
Sauté onions and garlic:
In a large skillet, heat oil over medium heat. Add the diced onion and cook until translucent (about 3–4 minutes). Stir in the garlic and cook for 30 seconds. -
Cook the squash:
Add diced zucchini to the skillet. Stir occasionally and cook for 5–7 minutes until it starts to soften. -
Add corn, tomatoes, and chiles:
Stir in corn, chopped tomatoes, and green chiles. Cook for another 5–8 minutes, letting the mixture simmer and blend flavors. -
Season:
Add salt and black pepper. Adjust according to your taste. -
Optional – Add cheese:
Sprinkle shredded cheese over the calabacitas. Cover the skillet and let it melt (2–3 minutes), then stir gently. -
Garnish and serve:
Turn off the heat. Sprinkle chopped cilantro on top and serve warm.
Common Mistakes to Avoid:
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Overcooking squash can make it mushy. Cook just until tender.
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Adding too much liquid can turn the dish soupy. Keep moisture to a minimum unless making a stew-like version.
Pro Tips and Cooking Techniques
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Use a cast-iron skillet for even heat and better caramelization of vegetables.
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Char the corn or chiles before adding them for a smoky flavor.
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Cut vegetables uniformly for even cooking and a clean presentation.
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Add lime juice at the end for a fresh, zesty finish.
Variations and Customizations
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Vegetarian/Vegan: Omit cheese or use vegan cheese; this dish is naturally meatless.
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Low-Carb: Replace corn with chopped bell peppers or spinach.
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High-Protein: Add cooked black beans, lentils, or diced chicken or turkey.
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Southwestern Twist: Add cumin, smoked paprika, and a dash of chipotle powder.
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Cheesy Bake: Pour into a casserole dish, top with cheese, and broil until bubbly and golden.
Serving Suggestions
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Serve as a side with grilled meats, tacos, or enchiladas.
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Make it a main dish by serving over rice, quinoa, or with warm tortillas.
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Garnish with avocado slices, sour cream, or hot sauce for extra flair.
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Pair with beverages like agua fresca, horchata, or a chilled Mexican lager.
Nutritional Information (Approx. per serving – 1 cup)
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Calories: 150
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Protein: 4g
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Carbohydrates: 12g
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Fat: 10g
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Fiber: 3g
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Sugar: 4g
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Sodium: 300mg
Note: Values vary based on added ingredients like cheese or oil quantity.
Frequently Asked Questions (FAQs)
Q1: Can I make calabacitas ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Q2: Can I freeze calabacitas?
Freezing is possible, but squash may become watery. For best texture, enjoy fresh or within a few days.
Q3: What type of squash works best?
Zucchini and Mexican gray squash are ideal. Yellow squash works well too.
Q4: How do I make it spicy?
Add diced jalapeños, serranos, or a pinch of cayenne to the skillet.
Q5: What if I don’t have green chiles?
Substitute with bell peppers and a splash of hot sauce or chili flakes.
Closing Thoughts
Calabacitas is more than just a squash dish — it’s a humble, heartwarming celebration of fresh produce and Mexican heritage. Whether you’re cooking for family dinner or a fiesta, this recipe is sure to please everyone at the table.
Feel free to get creative with the ingredients and make it your own! If you try this recipe, let us know how it turned out — we’d love to hear your variations and see your delicious creations.
