Calabacitas a la Mexicana is a quick Mexican vegetable dish made with zucchini, corn, tomatoes, onions, and chiles, cooked until tender and often topped with cheese.
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This Calabacitas a la Mexicana recipe features crisp, colorful vegetables tossed with fresh, savory tomatoes and cheese, perfect as a side or vegetarian main.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Zucchini (calabacitas): Main vegetable, provides soft texture and mild flavor.
- Corn kernels: Add sweetness and color to the dish.
- Tomatoes: Provide moisture, acidity, and fresh flavor.
- Onion & garlic: Build savory depth and aroma.
- Chiles: Add mild heat and extra flavor.
- Epazote: Adds a subtle herbal flavor that complements the vegetables.
- Cotija or queso fresco: Adds creamy, salty richness at the end.
How to Make Calabacitas a la Mexicana
Note: Full instructions are provided in the recipe card below.
- Heat oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the garlic and cook briefly, about 1 minute, stirring to prevent burning. Add the chopped tomato, chiles, and salt. Stir and cook for 5 minutes, until the tomato is partially cooked.
- Add the zucchini, corn, and epazote, stirring well. Cover and cook over medium-low heat for 20 minutes, until the zucchini is al dente.
- Turn off the heat and keep the pot covered, allowing the calabacitas to finish cooking in their own heat so they stay whole and don't fall apart. Serve warm, topped with queso fresco or queso panela, and cream if desired.
Hint: After cooking the calabacitas, turn off the heat and keep the pot covered so the vegetables finish cooking in their own heat and stay whole.
Storage, Make Ahead, & Freezing
Refrigerate: Store cooked calabacitas in an airtight container for up to 3 days.
Make ahead: Can be made 1 day ahead and reheated gently before serving.
Freeze: Not recommended.
Camila's Tips & Variations
- Don't overcook: Zucchini cooks quickly, so keep the heat low to prevent it from turning mushy.
- Add cheese at the end: Stir in queso fresco, queso panela, or cotija after cooking so it doesn't melt too much.
- Serve it differently: Use as a taco or burrito filling, or as a simple side dish.
Frequently Asked Questions
How do I keep calabacitas from getting mushy?
Cook over medium-low heat and avoid over-stirring so the vegetables stay firm.
Can I make calabacitas without epazote?
Yes, the dish will still taste good, though epazote adds a traditional herbal flavor.
Can I use frozen corn?
Yes, add it directly to the pan and cook until heated through.
Love this Calabacitas a la Mexicana recipe?
Make sure to check out our Calabacitas con Queso recipe, a delicious saucy zucchini with cheese.
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Recipe
Calabacitas a la Mexicana
Ingredients
- ¾ kg ( 3 large) zucchini ends trimmed; cut into 1 cm (½-inch) cubes
- 1 ripe Roma tomato , finely chopped
- 1 small onion , finely chopped
- 2 garlic cloves , finely minced
- 2 serranos , finely chopped
- 1 small bunch fresh epazote , chopped
- 1 cup corn kernels (fresh or frozen)
- 2-½ teaspoons olive oil
- 1 teaspoon kosher salt , adjust to taste
To serve:
- Queso fresco or queso panela
- Cream (optional)
Instructions
- Heat oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the garlic and cook briefly, about 1 minute, stirring to prevent burning. Add the chopped tomato, chiles, and salt. Stir and cook for 5 minutes, until the tomato is partially cooked.
- Add the zucchini, corn, and epazote, stirring well. Cover and cook over medium-low heat for 20 minutes, until the zucchini is al dente.
- Turn off the heat and keep the pot covered, allowing the calabacitas to finish cooking in their own heat so they stay whole and don't fall apart. Serve warm, topped with queso fresco or queso panela, and cream if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
