About This Recipe
This Mexican Zucchini Recipe, Calabacitas a la Mexicana, is one of those simple, comforting dishes every Mexican kitchen knows by heart. It’s made with sautéed calabacitas (grey zucchini, Mexican squash), tomatoes, onion, and corn—humble ingredients that come together in minutes for a light, flavorful side or main dish.
I grew up eating calabacitas as a weeknight dinner or taco filling—it’s quick, healthy, and tastes like home.
Why I love this recipe
- Ready in 20 minutes—perfect for busy weeknights
- Fresh, wholesome ingredients
- Naturally vegan, gluten-free, and family-friendly
- Works as a side dish, taco filling, or main course
- A delicious way to eat more veggies
What are calabacitas?
Calabacitas is the Spanish word for small squash or zucchini. The term “calabacitas” can refer to both the vegetable and a popular Mexican recipe with sautéed zucchini as the main ingredient.
Ingredient Notes
- Calabacitas (zucchini): Use Mexican calabacitas (also called Mexican squash), if available, or any tender squash.
- Corn: Fresh, frozen, or canned works—drain if canned. Adds sweetness and texture.
- Tomatoes: Ripe Roma or vine tomatoes give a light, natural sauce.
- Chile serrano or jalapeño: Optional, but adds the authentic “a la mexicana” flavor.
- Garlic, onion, oil, and salt: The flavor base that makes this dish so classic.
How to make Calabacitas a la Mexicana
- Prepare the Ingredients: Dice the zucchini, tomatoes, and onions, and mince the garlic. Dice the serrano if you want the dish to be spicier; if not, add it whole.
- Sauté the Aromatics
- Add the calabacitas to the skillet and cook until softened. Stir in corn.
- Season and Serve
How to serve
- Tacos: Serve the calabacitas in warm corn tortillas for a light and flavorful taco. Add shredded cheese and you´ll have calabacitas con queso tacos, or add meat and you’ll have calabacitas con carne tacos.
- Quesadillas: Use as a filling. Spread the calabacitas on one side of a flour or corn tortilla, add some shredded cheese, fold it over, and cook until the tortilla is crispy and the cheese is melted.
- Rice Bowl: Serve the calabacitas over a fluffy white or brown rice bed. For a complete meal, top it with avocado slices, a squeeze of lime juice, and fresh cilantro or Magic Cilantro Dressing.
- Side Dish: Enjoy the calabacitas alongside grilled chicken, steak, or fish. It’s a great way to add a healthy and colorful vegetable dish to your meal.
- Tostadas: Spread a layer of refried beans on a crispy tostada shell, top with calabacitas, and garnish with shredded lettuce, cheese, and your favorite salsa.
- Breakfast Scramble: Mix the calabacitas into scrambled eggs or tofu for a hearty and nutritious breakfast. Serve with a side of warm tortillas or toast.
Calabacitas a la Mexicana
Equipment
- 1 10-in skillet, cast iron, non-stick or stainless steel
Ingredients
- 4 medium calabacitas or zucchini
- 2 ripe tomatoes
- ½ onion, white or yellow
- 1 clove garlic
- 1 chile serrano or jalapeño optional
- 1 cup fresh, frozen or canned corn kernels
- 2 tbsp vegetable or olive oil
- Big pinch of salt
Instructions
- Wash and cut zucchini, dice tomatoes and onions, and mince garlic. Dice the serrano if you want the dish to be spicier; if not, add it whole.
- Heat vegetable oil in a large skillet. Add onion and cook until translucent, then add garlic and chile, if using.
- Add diced tomatoes and cook for 3-5 minutes to create a light sauce.
- Add zucchini to the skillet and cook until softened. Stir in corn and cook for another 3-4 minutes.
- Season with salt and pepper to taste. Remove from heat.
- Transfer to a serving dish, garnish with cilantro, and serve hot with tortillas, over rice, or alongside your favorite protein.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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