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.
6 people
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.