About this recipe
This easy, comforting, and flavorful Mexican dish, calabacitas con queso, must be on your menu for life. This simple one-pan meal packed with tender calabacitas (Mexican zucchini), juicy tomatoes, sweet corn, and melty mozzarella cheese is perfect for a quick and satisfying meal. It’s a classic Mexican dish that proves that sometimes, the simplest ingredients make the best meals.
Why You’ll Love This Recipe
- Easy and quick – Ready in under 30 minutes!
- Budget and family-friendly – Uses simple ingredients you probably already have and is 100% customizable, make it spicy or not, etc.
- Versatile – Enjoy it as a main dish with warm corn tortillas or flour tortillas as a side with your favorite protein.
Ingredient Notes
- If you find Mexican calabacitas, go for those. If not, swap them with zucchini.
- Corn: Fresh off the cob is best, but frozen works too.
- Mozzarella melts beautifully, but Oaxaca cheese, Monterey Jack, or even a mild cheddar is great. For a vegan version, try Violife mozzarella-style shreds.
- A serrano or jalapeño adds a nice kick, but you can skip it.
from Homecook to Homecook tips
- Make it nacho-style: Instead of serving with corn tortillas, try spooning the calabacitas over tortilla chips and baking until the cheese is extra melty—just like nachos!
- Turn it into a soup: Add vegetable broth and blend a portion of the mixture for a creamy calabacitas soup, like this one.
- Storage: Store in an airtight container in the fridge for up to 3 days. It’s not the best for freezing, as the zucchini can get mushy.
- Best pairings: Serve with Mexican white rice or Mexican primavera rice for a complete meal.
Calabacitas con Queso (Mexican Zucchini with Cheese)
Calabacitas con queso is a traditional Mexican dish made with zucchini, corn, tomatoes, and gooey melted cheese. It's a simple, comforting, and delicious way to enjoy fresh vegetables. Whether served with tortillas, over rice, or even turned into nachos, this dish is incredibly versatile and perfect for a quick and flavorful meal.
Equipment
- 1 Oven safe skillet
Ingredients
- 4 medium zucchini diced
- 2 ripe tomatoes (about a cup) diced
- ½ onion white or yellow, diced
- 1 clove garlic minced
- 1 chile serrano or jalapeño optional, diced for spice or left whole for a milder flavor
- 1 cup fresh or frozen corn kernels
- 2 tbsp vegetable or olive oil
- Big pinch of salt
- 1 cup shredded mozzarella cheese
Instructions
- Wash and dice the zucchini, tomatoes, and onion. Mince the garlic and dice the chile if you want some heat. If you prefer a milder flavor, leave the chile whole and remove it before serving.
- Heat the oil in a large skillet over medium heat. Add the diced onion and cook for about 2 minutes until it softens. Stir in the garlic and chile, if using, and cook for another minute until fragrant.
- Add the diced zucchini and cook for about 5 minutes, stirring occasionally, until it starts to soften. Stir in the corn and cook for another 3–4 minutes.
- Add the diced tomatoes and stir well. Let everything simmer for about 3–5 minutes until the tomatoes break down and create a light sauce. Season with salt to taste.
- Transfer the cooked calabacitas to an oven-safe dish. Sprinkle the shredded mozzarella cheese evenly on top. Bake at 375°F (190°C) for 5–7 minutes, or until the cheese is completely melted and bubbly.
- Serve hot with warm tortillas, over rice, or alongside your favorite protein. Enjoy the creamy, cheesy goodness with every bite!
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days. It’s not the best for freezing, as the zucchini can get mushy.
- Reheating: Warm leftovers in a skillet over medium heat, adding a splash of water or broth if needed. You can also reheat in the microwave in 30-second intervals until warm.
- Best pairings: Serve with Mexican white rice or Mexican primavera rice for a complete meal.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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