When it comes to veggie loaded side dishes... Calabacitas are all time my favorite. Is it the cheese? Is it the roasted veggies? Is it because it goes so well with steak or just folded into a flour tortilla with a spoonful of guacamole? Who knows but I love it.
Table of Contents
Why I love this recipe
Loaded with onions, peppers, zucchini, corn and tomatoes and then covered in melted cheese, it's the definition of a comforting side dish that's still most healthy! Unless your name is Gaby and you pick all the cheese off the top and eat it all yourself. #sorrynotsorry
Clearly I'll never really grow up. Serve these Calabacitas alongside any southwestern main course or toss it on top of rice/quinoa/farro and call it a day. OR you can stuff a spoonful of Calabacitas into a taco and top it with a big fat dollop of guacamole. It's the right thing to do.
Ingredients
- Vegetable Oil
- Yellow Onion
- Poblano Pepper
- Garlic Cloves
- Red Bell Pepper
- Orange Bell Pepper
- Zucchini
- Yellow Squash
- Yellow Corn
- Green Chiles
- Cherry Tomatoes
- Salt and Pepper
- Grated Cheddar Cheese
*For a full list of ingredients please see the complete recipe card down below
How to Make Calabacitas
Step 1: Sauté the onion and poblano pepper for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
Step 2: Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft.
Step 3: Add the corn and green chiles and sauté until the corn is warm.
Step 4: Remove the skillet from the heat and add the tomatoes, stir to combine.
Step 5: Top the mixture with the grated cheddar cheese.
Step 6: Cover for a few minutes to melt the cheese and serve.
FAQs
What are calabacitas made of?
Calabacitas which means “little squash” in English, is a Mexican dish made from sautéed zucchini or squash, corn, tomatoes and peppers. It's typically served as a side dish but I often times make it into tacos as a main course.
What do calabacitas taste like?
It's an incredible flavor combo of veggies in your mouth + some cheese on top! You can jazz it up with any number of spices or peppers to give it more heat if you prefer.
Tips and Tricks
When it comes to making Calabactias the key is in the prep! Make sure you cut all the veggies in similar shapes so they cook pretty evenly and can be folded into a taco if that's your jam!
Pairs well with
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Calabacitas
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion diced
- 1 poblano pepper diced
- 3 cloves garlic roughly chopped
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 zucchini diced
- 1 yellow squash diced
- 1 cup frozen yellow corn
- 1 4- ounces can green chiles
- 1 cup cherry tomatoes halved
- Kosher salt and freshly cracked black pepper to taste
- 1-2 cups freshly grated cheddar cheese
Instructions
- In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
- Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
- Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I made this tonight. The two veggie avoidant kids who live here ate some too. I was shocked!
I have a hard time cooking veggies for some reason, I will be pushing myself by using your recipes. Thank you for the always great ideas! ❤️
so happy to hear the kids enjoyed it!!
Gaby,
This recipe made me cry. I just lost my Mom last month. She was from Texas and made this dish very similar w green onions, celantro and added pork butt with lots of cumin. I just want to Thank You for all your wonderful recipes and inspiration because I got to share with my Mom before she passed and it made her very happy.
Sending you a big hug Michelle!! I'm so happy one of my recipes could remind you of your mom. All my love!
Being Hispanic, I grew up having calabacitas at least twice a month. Good mems!
All day, everyday!!!!!!
Thank you Gabby!!! My Mexican mother in law was extremely empressed to saved the day thankyou.
I meant you saved the day. Thanks again!!
I grew up in New Mexico, such a beautiful vegetable dish, I use squash any kind will do, onions, garlic, Hatch green Chile, home grown tomatoes and fresh corn if you can not get it, frozen will work, I don't put cheese on mine but top it with crispy bacon pieces when I serve, don't cook the veggies to until there mush you want a little crisp on themThat's what I'm talking about
HI Gabby:
I don't do pictures, never much interested in the process (I'm bad-I never even took many pictures of my kids growing up.
I am also a California Girl pretty much--Grew up in the San Fernando Valley in the 60-70's.
But I do a fair amount of world-wide cooking--modified a lot--and this weeks' meal plan happens to be Mexican themed. I had remembered a calabacitas recipe from a few decades ago that used zucs and peppers, and such. andAnd went searching. Yours came up. It is reminiscent of rattatuie.
So glad that I found yours. I'll probably throw in a bit of oregano and cumin as that is how I remember it., serving with lime and cilantro. But never the less, this will complement my Mexican themed meal plan for the week.
Your blog is great. had a fun time wandering around. Keep it up.
JIWA
* Ratatouille
I grew up in Texas and my mom made this often. My brothers and I were discussing her cooking (how we miss it) and recalled that sometimes she would add chopped steak (asado) or cubed pork to the dish. Her own twist perhaps but that's how she kept 5 boys happy with little time on her hands! Can't wait to try your recipe!!
How many people does this recipe serve?
4-6!
This looks SO full of flavor and so colorful!! I love it!!
We our New food changes consists of more Vegetables ! Well here it is <3
Ooooh yes! I love this!!! Just the right amount of zip with all those delicious vegetables!
The Calabacitas are my all time favorite especially with queso fresco. YUMMY!
Oh really?? So you think you're a Mexican now eh?? Hahahaha...this is great!! I grew up on calabacitas, it's one of my favorites. Can't wait to try your version.
I have to admit, I had to slowly annunciate the title to get it. I have never heard of this! but it looks really good. DO you think it would be delicious even without that perfect layer of cheese for us sad little dairy free-ers?
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