Flavors of Mexico
Calabacitas, meaning “little squashes” in Spanish, are a vibrant Mexican side dish featuring tender summer squash and zucchini cooked with savory spices and topped with ooey gooey cheese. Our great-grandma made this all the time for the family, but since we didn’t have her exact recipe, we have had to do our best to recreate it, and we finally did just that. This Mexican side dish is bursting with summer freshness and is beyond delicious. It comes together in under 30 minutes, making it a perfect weeknight dinner. Just toss your ingredients together and let the magic happen!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 15 minutes
2 zucchinis 2 yellow squash – or pattypan squash, butternut squash ½ medium yellow onion, optional 1-1½ tablespoons vegetable oil – or olive oil 1 teaspoon minced garlic – How to Mince Garlic 1 cup frozen corn – you can also use fresh corn kernels garlic salt and black pepper to taste – or add extra flavor and sprinkle with cayenne pepper, cumin, or Mexican oregano ½ cup shredded colby jack cheese or grated Parmesan cheese – Queso Fresco, Cotija cheese, Monterey Jack, pepper jack, mozzarella, or cheddar cheese. optional veggies – diced bell peppers, green chile, chopped poblano peppers, or mushrooms. Garnish with fresh cilantro and diced tomatoes.
How to Make Calabacitas
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