Can I use regular zucchini instead of Mexican squash?

Absolutely! Zucchini and Mexican squash (calabacita) are nearly interchangeable. Both offer a delicate, buttery texture—just use what’s fresh and available.

Not unless you want it to be. The jalapeño adds a mild heat, but you can leave it out for a very gentle dish. Prefer more heat? Leave the seeds in or add a splash of hot sauce at the end.

Can I make calabacitas dairy-free?

Definitely. Simply skip the queso fresco and Mexican crema, or use plant-based versions. A drizzle of olive oil and extra herbs works well as a finish, too.

What else can I add to make it a main course?

Get creative! Fold in black beans, mix in leftover cooked chicken or ground beef, or serve it with a fried egg on top for a filling, protein-packed meal.

Mexican Squash (Calabacitas) Recipe

Name: Mexican Squash (Calabacitas) Recipe
Prep time: 7 min
Cook time: 28 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup corn kernels, frozen or fresh; 3 large or 6 small Mexican squash or zucchini, cubed; ½ cup white onion, diced; 6 roma tomatoes, diced; 1 jalapeño, seeded and diced, optional; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 ½ teaspoon salt, or chicken bouillon; ¼ cup minced cilantro; ¼ cup crumbled queso fresco; ¼ cup Mexican crema

Description

A vibrant and authentic Mexican Squash (Calabacitas) recipe that combines tender zucchini or Mexican squash with fresh corn, juicy tomatoes, jalapeño, and aromatic onions and garlic. Finished with crumbled queso fresco, creamy Mexican crema, and fresh cilantro, this dish bursts with flavor and bright colors. Perfect as a wholesome side or a light vegetarian main course.

Ingredients

Units Scale

Vegetables

1 cup corn kernels, frozen or fresh
3 large or 6 small Mexican squash or zucchini, cubed
1/2 cup white onion, diced
6 roma tomatoes, diced
1 jalapeño, seeded and diced, optional
2 garlic cloves, minced

Seasoning & Cooking

1 tablespoon olive oil
1 1/2 teaspoon salt, or chicken bouillon

Garnishes

1/4 cup minced cilantro
1/4 cup crumbled queso fresco
1/4 cup Mexican crema

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Instructions

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Once hot, add the diced onions and cook for 3-5 minutes, stirring occasionally, until softened and beginning to turn translucent.
Add Tomatoes & Jalapeño: Stir in the minced garlic, diced tomatoes, optional jalapeño, and salt (or chicken bouillon). Cook for about 5 minutes, allowing the tomatoes to break down and release their juices while stirring occasionally to prevent burning.
Add Corn & Squash: Incorporate the corn kernels and cubed Mexican squash (or zucchini) into the skillet. Stir well to combine all ingredients evenly.
Cook Covered: Cover the skillet with a lid. Let the mixture cook for about 15 minutes, until the squash is fork-tender and the flavors meld together.
Finish & Garnish: Remove the skillet from the heat. Top the calabacitas with cilantro, crumbled queso fresco, and Mexican crema before serving.

Notes

For a vegan version, omit the queso fresco and crema, or use plant-based substitutes.
You can use zucchini if Mexican squash is not available.
For extra flavor, add a squeeze of lime before serving.
The dish can be served as a main or a side alongside grilled meats or rice.

Nutrition

Serving Size: 1/6 of recipe
Calories: 110
Sugar: 5g
Sodium: 590mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg