Easy Calabacitas (Mexican Style Zucchini Recipe)

Mexican calabacitas have been one of my favorite Mexican dish since childhood. This quick and easy to make Mexican zucchini recipe is a healthy plant-based dish that’s bursting with flavor and can be enjoyed as a side or main dish, or even as a taco filling. You’re whole family is going to love this authentic calabacitas recipe! 

Calabacitas aka Mexican Squash

In Mexico these little squashes are called calabacitas or calabacita italiana or Italian squash.

Calabacitas are a Mexican dish traditionally cooked with sauteed onion, green chiles, and tomato. Sometimes it’s called calabacitas a la Mexicana because it has the three colors of the Mexican flag. 

Calabacita is a spotted green zucchini that’s smaller than the large, deep green colored summer squash you find in the US and Europe. The taste is quite similar and they can be used interchangeably. During the summer months you’ll have no problem finding them as well as all sorts of summer squash.

This is one of those Mexican recipes that’s so incredibly easy to make that it almost feels silly giving you a recipe. Perhaps I feel this way because it’s one of the basic foods I grew up eating and in fact it’s one of the more popular plant-based Mexican foods.

The wonderful thing about this dish is that you can make it completely 100% vegan or you can also make it a vegetarian dish. It’s just a versatile dish all around. 

You may not commonly find this at your local Mexican restaurant but you will in Mexican people’s home.

Once you start making this at home you’ll see that there’s no need to find it at your local restaurant and you’ll start making it on a regular basis specially during the summer months. 

How to Make Calabacitas

Step 1​
Heat the oil in a large skillet over medium-high heat and once hot drizzle in the oil then add the chopped onion, chopped chile and minced garlic. Sauté for a few minutes and until the onion begins to brown. Stir now and then to prevent burning.

Step 2
Next add the chopped tomato and drizzle some salt and pepper over it. Sauté for 1-2 minutes or until the tomato is to desired tenderness – most people cook it until it completely breaks down, I don’t like it too mushy so only cook briefly.

Step 3
Mix in the corn then add the chopped zucchini and give it a good stir to well combine.

Step 4
Place the lid on the pan and cook for about 8 minutes or until the zucchini is to your desired tenderness. I like it to be tender but not mushy so cook for only a few minutes. If you’re using cream or cheese mix them in once the zucchini becomes tender then cook until the sour cream is warmed through or until the cheese melts. Once cooked, carefully taste and adjust salt if necessary.

How to Serve

This traditional zucchini dish is a popular vegetable side dish to meat dishes.

You can also serve it as a main course with some whole or refried beans (I love black beans with calabacitas), some arroz rojo and warm corn tortillas. I love to make tacos with my calabacitas and will top them with crumbled vegan queso, a drizzle of salsa roja and if I have crema that too.

This is such a delightful, filling and nutritious meal that’s not only easy to make but also budget friendly.

Taste

The sweet smell of onions caramelizing alongside the earthy scent of corn is unforgettable! The moist and mild zucchini absorbs the flavors of the corn and tomato perfectly.

The tomatoes provide extra moisture and a little sweetness to the dish, and the serrano pepper adds just a touch of heat to balance out all of the flavors. The spices are minimal and all of the flavors come from the vegetables.

It is fresh, healthy, light yet hearty enough to be served as a vegan meal.

How to Store & Reheat

To store first allow to come to room temperature then store in an airtight container in the refrigerator for up to 4 days. After that the tomato changes in flavor. 

​Freezing is not recommended for zucchini.

To reheat stove top is best. Heat a large pan then add a drizzle of oil then pour in the calabacitas. Cooke for a few minutes while you stir now and then. 

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