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    Recipes » Side Dish » Mexican Sides

    Calabacitas

    Published: Jul 5, 2023 · Modified: Aug 14, 2023 by Marissa Stevens · 14 Comments

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe

    Calabacitas is a vibrantly flavorful combination of tender vegetables tossed in a buttery rich sauce and finished with crumbled cheese and fresh lime juice. It's a traditional Mexican dish that's a welcome accompaniment to many main courses, but hearty enough to be a meal on its own.

    Calabacitas served in a cast iron skillet and photographed from overhead.

    Think of this easy recipe as a starting point for your own creativity. It's endlessly versatile and can be customized to suit your personal tastes or just to use up vegetables that you have on hand. 

    Jump to:
    • Ingredients You Need to Make Calabacitas
    • FAQ
    • Recipe Options
    • How to Store and Reheat
    • More Must Try Side Dishes
    • How to Make Calabacitas
    • Calabacitas
    • 💬 Comments

    Ingredients You Need to Make Calabacitas

    Calabacitas Ingredients on a white marble board.
    • Butter: salted butter or unsalted butter
    • Olive Oil: ideally extra-virgin olive oil
    • White Onion: or yellow onion
    • Poblano Pepper: or Anaheim pepper
    • Red Bell Pepper: or other sweet pepper like yellow or orange bell pepper
    • Garlic: fresh garlic cloves
    • Zucchini
    • Yellow Summer Squash
    • Green Onions
    • Fresh Corn Kernels: or frozen corn kernels
    • Cotija Cheese: or queso fresco
    • Fresh Cilantro
    • Lime: fresh lime wedges for serving, optional
    • Salt and Freshly Ground Black Pepper

    FAQ

    What is calabacitas?

    Calabacitas is a traditional Mexican dish that made with a variety of vegetables, like zucchini, corn, peppers, onions, cream, and/or cheese, herbs and spices and sometimes tomatoes.

    Is zucchini the same as calabacitas?

    While zucchini is a key ingredient in calabacitas (a Spanish word that means "little squash") the word typically refers to a dish of several vegetables and other ingredients. 

    What is the origin of calabacitas?

    Calabacitas is believed to have originated in Mexico, but has evolved over time and can now be found with varying ingredients depending on region or personal preference. It's a dish that's been around for centuries and is also popular in the Southwestern United States.

    Calabacitas served in a cast iron skillet.

    Recipe Options

    • Use a generous splash of heavy cream instead of butter.
    • Try out another good melting cheese like Monterey Jack or mozzarella.
    • Stir in diced ripe tomato along with the other vegetables.
    • Use roasted poblano peppers in addition to or instead of fresh chile peppers.
    • Kick up the spice with cumin, chili powder, or a generous pinch of cayenne pepper. 

    How to Store and Reheat

    Store leftover calabacitas in an airtight container in the refrigerator for up to 5 days. Reheat in a large skillet over medium-low heat, stirring occasionally until heated through; adjust seasoning as desired and serve.

    More Must Try Side Dishes

    • Mexican Corn on the Cob
    • Rice Cooker Mexican Rice or Mexican Cauliflower Rice
    • Homemade Refried Beans or Refried Black Beans

    How to Make Calabacitas

    Cook and stir onion, poblano, bell pepper in a sizzling blend of butter and olive, in a large skillet set over medium heat salt until softened. Add garlic and cook until fragrant.

    softened onions in skillet.
    tender onions in skillet.
    adding garlic to tender onions in skillet.
    fragrant garlic and onions in skillet.
    adding bell pepper and poblano chile to skillet.
    tender bell pepper and chile mixture.

    Add zucchini and yellow squash; cook until softened. Then add green onions and corn; simmer without stirring until most of the liquid has cooked off. Stir in remaining butter and season with salt and pepper. Transfer to serving bowl and sprinkle with cotija cheese; serve hot with lime wedges (optional).

    tender summer squash mixture.
    adding corn and green onions to summer squash mixture in skillet.
    cooked calabacitas mixture.
    adding butter to calabacitas
    Calabacitas served in a cast iron skillet and photographed from overhead.
    Calabacitas served in a cast iron skillet and photographed from overhead.

    Calabacitas

    Marissa Stevens
    A traditional Mexican side-dish that is sure to please even the pickiest eaters.
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Mexican
    Servings 4 people
    Calories 212 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 3 tablespoons butter divided
    • 1 tablespoon olive oil
    • 1 small white onion finely chopped
    • 1 poblano pepper stemmed, seeded and diced
    • 1 small red bell pepper diced small
    • ½ teaspoon fine sea salt or 1 teaspoon kosher salt, plus more to taste
    • ¼ teaspoon freshly ground black pepper plus more to taste
    • 2 large cloves garlic minced
    • 1 medium zucchini cut into quarter rounds, ¼-inch thick
    • 1 medium yellow summer squash cut into quarter rounds, ¼-inch thick
    • 4 green onions thinly sliced white and green parts
    • 1 cup corn kernels fresh or frozen corn kernels
    • 2 ounces crumbled cotija cheese about ½ cup
    • coarsely chopped fresh cilantro for garnish, optional
    • fresh lime wedges for serving, optional

    Instructions
     

    • In a large skillet heat 2 tablespoons of the butter and the olive oil over medium heat until sizzling. Add onion; cook and stir 4 to 5 minutes, or until softened and translucent. Add garlic; cook and stir until fragrant, about 1 minute. Add poblano chile, bell pepper, salt and pepper; cook and stir 4 to 5 minutes more until vegetables have softened.
    • Add zucchini and yellow squash; cook and stir 4 to 5 minutes, until softened. Stir in green onions and corn; simmer, undisturbed 5 minutes, or until most of the liquid has evaporated. Stir in remaining tablespoon of butter until melted; season to taste with salt and pepper. Transfer to serving bowl or platter and sprinkle with cotija cheese and cilantro if using. Serve immediately, with lime wedges if desired.

    Nutrition

    Calories: 212kcalCarbohydrates: 15gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 35mgSodium: 613mgPotassium: 479mgFiber: 3gSugar: 7gVitamin A: 1347IUVitamin C: 69mgCalcium: 109mgIron: 1mg
    Keyword healthy, summer
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Slow Cooker Pinto Beans
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      Refried Black Beans
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      Mexican Corn on the Cob
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      50+ Recipes to Celebrate Cinco de Mayo!

    Reader Interactions

    Comments

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      Recipe Rating




    1. Valentina says

      July 16, 2023 at 3:21 pm

      I haven't ever had this. How perfect for those pretty summer veggies! And I love the cooking process -- the pan gets fuller and prettier as you cook. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        July 18, 2023 at 10:41 am

        That's a great observation, Valentina! It's really true. Thanks so much!

        Reply
    2. Sally Humeniuk says

      July 10, 2023 at 8:00 am

      5 stars
      I made this last night for dinner and it was so fresh, so flavorful. The squash was tender but the corn, red bell pepper, and poblano are the flavor stars, with the addition of the cotija. So delicious and easy. This will be made regularly in my house this summer. Thanks for another great recipe, Marissa!

      Reply
      • Marissa Stevens says

        July 10, 2023 at 10:59 am

        I love to hear this, Sally! I'm so glad to hear that you enjoyed it!

        Reply
    3. Mimi Rippee says

      July 08, 2023 at 3:25 pm

      I love this combination! Such great summer ingredients!

      Reply
      • Marissa Stevens says

        July 10, 2023 at 10:58 am

        Thank you, Mimi!

        Reply
    4. Karen (Back Road Journal) says

      July 08, 2023 at 12:30 pm

      I've pinned and can't wait to make this dish. It is perfect for the summer.

      Reply
      • Marissa Stevens says

        July 10, 2023 at 10:58 am

        Thank you, Karen! I hope you'll love it.

        Reply
    5. Ben | Havocinthekitchen says

      July 06, 2023 at 5:10 pm

      5 stars
      I haven't heard the name Calabacitas, but this combination of vegetables and aromatics is totally winning (well, maybe minus the cilantro) It looks absolutely stunning and delicious!

      Reply
      • Marissa Stevens says

        July 10, 2023 at 11:01 am

        Thanks so much, Ben!

        Reply
    6. David @ Spiced says

      July 06, 2023 at 4:00 am

      5 stars
      This is an amazing summer recipe! I love how it utilizes so many different summer veggies...and then the lime, cotija and cilantro bring that classic Mexican flavor. I'm all in on this!!

      Reply
      • Marissa Stevens says

        July 06, 2023 at 6:30 am

        That's great to hear, David!

        Reply
    7. angiesrecipes says

      July 05, 2023 at 5:25 am

      I wish my stomach could handle so much veggies at one time! It does look very beautiful and appetizing.

      Reply
      • Marissa Stevens says

        July 06, 2023 at 6:31 am

        Thank you, Angie!

        Reply

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