Calabacitas con Queso

What are Calabacitas?

Calabacitas are a type of Mexican squash. Literal translation is “little squash.” The skin is lighter and softer than regular zucchini.

They grow all year long. That’s why they are almost always found throughout the year.

If you can’t find it at your local grocery store, you can substitute for Italian zucchini.

To confuse things, some people call this dish “calabacitas.” You might also hear this dish referred to as “colache.”

More Mexican Vegetarian Recipes:

Enchiladas Rojas
Potato Tacos Dorados
Rajas con Crema
Mushroom Tamales

Ingredients You’ll Need

• Calabacitas
• Tomato
• Onion
• Garlic
• Olive Oil
• Salt and Pepper
• Serrano pepper
• Panela cheese

These are the ingredients needed to make this recipe.

Try chopping everything before you start cooking. It’ll be ready before you know it.

How to Make It

• Heat oil in a pot.
• Add the calabacitas.
• Cook for 2-3 minutes.

The squash cooks up quickly. Stir occasionally so they won’t burn.

Dicing the squash into smaller pieces will require less cooking time.

More Recipes Using Calabacitas:

Camarones con Calabacitas
Calabacitas a la Mexicana
Calabacitas con Elote

• Add the remaining ingredients (except for the cheese).
• Stir to combine. Cook for 3-4 minutes.

This is a very forgiving and easy recipe. Adjust how you see fit. You can add corn kernels, spinach, or green beans.

If you don’t like spicy food, omit the pepper. Serrano peppers are spicier than jalapenos.

Or for a mild spice, use roasted poblano peppers instead.

• Add the panela cheese.
• Stir to combine, and turn the heat off.

Panela is a firm Mexican cheese. When heated, it gets a little squishy and yummy. Kinda like tofu but better!

Make it Cheesy

For those of you who like ooey gooey melted cheese, try substituting for Oaxaca Cheese, Monterey Jack, or Chihuahua cheese.

Place a lid on the pot and let sit for a few minutes to let the cheese melt.

STORING AND REHEATING

• This dish can be stored in the refrigerator for up to 5 days in an airtight container.
• Or, place in the freezer for up to 4 months, preferably without the cheese.
• To reheat, place in a pot on the stove for a few minutes (about 5 minutes) until heated through. Or place in the microwave on high for 2 minutes.

Calabacitas con Queso is so easy and so yummy. Serve with rice and beans for Meatless Monday or as a side dish to any Mexican meal.

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