Calabacitas is a Mexican zucchini recipe and it’s a healthy, brothy, comforting favorite. It’s made from fresh ingredients and can be spruced up with frozen veggies for an even heartier bite. Enjoy this cheese optional veggie dish with your staple mealtime favorites, and don’t forget the salsa verde.
What are calabacitas?
Calabacitas is the spanish known term for zucchini squash [bites], it’s spoken as endearing as it sounds. Dishes like one this are made with so much love and nourishment therefore, have a name to match! My love for zucchini is strong, I love being able to whip up a meatless meal that is satisfying, sustainable and all natural.
Enjoy my calabacitas recipe, such an easy and delicious way to get your veggies in! Tip: Make squash boats with the same ingredients to change it up 🙂
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Ingredients
Ingredient Quick List: zucchini, tomato, frozen corn (optional), onion, garlic, broth or water, bouillon or DIY spices, oil.
Ingredient notes
Broth optional: Homemade chicken broth, or purchased chicken or vegetable broth work great with this recipe. If you don’t have either type of broth, feel free to use water.
Flavor note: I like to make a DIY spice blend to spruce up the flavor when using only water. I’ll add it early on so it all has plenty of time to simmer in the vegetables. If you have a preferred bouillon, you can use that with water as well!
Ways to spice it up
Cracked pepper is usually enough for a peppery kick but if you gotta have more spice, add a dried chile de arbol about 5-10 minutes before cook time is complete.
Foods To Eat It With
Wondering what to serve with calabacitas? Try it with some of our favorite dishes.
- Homemade Pinto Beans
- Mexican Rice
- Mushroom Tacos
Step-By-Step Instructions
A printer-friendly recipe card with step by step instructions is available at the bottom of this post.
Pro tips / Receta Notes
Recipe yield: about 5 cups
Storage: Store any leftover zucchini in a food safe storage with lid and refrigerate.
White or yellow corn can be used, as well as no corn at all.
Cheese added to the dish varies on preference and availability. Use queso fresco and cotija cheese, or a melty cheese like Monterrey jack, Mexican cheese blend, colby, or pepper jack for spicy!
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Calabacitas Recipe
DESCRIPTION
Equipment
- 3 qt pan
- Knife for dicing
- can opener optional
- Wood spoon
Ingredients
- 4 small zucchini diced
- 3 small roma tomatoes large diced (or 2 if medium)
- ¼ large onion small diced
- 4 garlic cloves chopped
- 1 cup chicken broth or water
- 1/2 cup water
- 1/2 cup monterrey jack cheese finely shredded (or blend)
- sea salt I use 1/2 teaspoon for this recipe
- pepper cracked or ground
Instructions
- Put large 3 qt pan / pot over medium heat, add 2 tablespoons of olive oil and let heat for 2-3 minutes
- Add onions and garlic and stir in well so that all pieces are coated, let saute for 2-3 minutes. Keep an eye and stir frequent to prevent onions or garlic from burning.
- Add tomatoes to the pan, stir into mixture. Add zucchini, and stir in well (I usually do about a minute) so that all the flavors of the sauteing garlic, onions and tomatoes coat the freshly added zucchini. Then pour broth and water into the pan and cover with lid and let cook for 15 minutes on medium heat.
- Add salt and pepper to taste, I use ½ teaspoon of salt, and ⅓ teaspoon of grinded pepper then stir in gently. Add 1 cup of frozen corn, cover and let simmer for 5 minutes.
- Turn to lowest heat setting add optional cheese, ½ cup of monterrey jack to the top of the pan, cover for 3 minutes. Turn stove to off.
Notes
- Recipe yield: about 5 cups Calabacitas for dinner.
- Storage: Store any leftover zucchini in a food safe storage with lid and refrigerate. This will last up to 5-7 days in refrigeration.
- This recipe uses zucchini squash because it is widely available and economical. Find squash produce at your local farmers market, Hispanic, and Latin American food carrying grocers.
- These calabacitas are meant to be caldosos (tender, with spoon of soup to slurp up and enjoy). For less soupy, omit the water (only) from recipe.
- Cheese added to the dish varies on preference and availability. Use Queso Fresco and Cotija Cheese, or a melty cheese like Monterrey Jack, Mexican cheese blend, colby, or pepper jack for spicy!
- Different squash types can be used to make this zucchini recipe, since they are simple and easy to cook with.
Visit the full post at the Latinas Que Comen website for more tips when making this Calabacitas recipe.
Nutrition
Equipment
- 3 qt pan
- Knife for dicing
- can opener (optional if using canned broth)
- Wood spoon
loved this recipe…
Then try these too! They were created with the same amount of love.
- Chickpea Salad
- Mexican Vegetables
- Chiles Rellenos Recipe (Easy Version)
I usually drain the calabacitas, add a can of evaporated milk and 1/2 can of water, sprinkle hand shredded cheese over the top, and let that rest & combine for 10 minutes off-heat (not pre shredded as that contains an anticoagulant). Stir gently to combine.
Hi Carlos, thanks for your comment. That calabacitas con leche sounds delicious. I’ll need to try that soon 🙂