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    Home » Recipes » Vegetarian » Calabacitas con Queso

    Calabacitas con Queso

    Last Updated November 9, 2022. Originally Posted January 20, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Calabacitas con Queso is a vegetarian Mexican recipe made of squash and cheese. It’s a satisfying and tasty meal for Meatless Monday dinner, light lunch, or serve as a yummy side dish.
    Jump to Recipe Print Recipe
    Calabacitas con Queso served on a white plate next to pinto beans.

    Calabacitas con Queso served on a white plate next to pinto beans.

    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


    The ingredients necessary to make this dish on a wooden table.

    • 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


    Calabacitas cooking in a metal stock pot.

    • 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

    Calabacitas and tomatoes cooking a stock pot.

    • 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.

    Calabactias, tomatoes, and cheese cooking in a metal stock pot.

    • 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.

    Calabacitas con Queso served on a white plate next to pinto beans.

    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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    Did you make this recipe? Please rate the recipe below!

    Calabacitas con Queso served on a white plate next to pinto beans.

    Calabacitas con Queso

    Calabacitas con Queso is a vegetarian Mexican recipe made of squash and cheese. It’s a satisfying and tasty meal for Meatless Monday dinner, light lunch, or serve as a yummy side dish.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 7 minutes
    Cook Time: 10 minutes
    Total Time: 17 minutes
    Servings: 4
    Calories: 58kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 tbsp olive oil
    • 2 calabacitas
    • 1 serrano pepper finely diced
    • 1/4 onion diced
    • 1 garlic clove finely minced
    • 1 tomato diced
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1 12-ounce panela cheese package, cubed

    Instructions

    • Heat oil.
    • Add the calabacitas.
    • Cook for 2 minutes.
    • Stir occasionally.
    • Add the remaining ingredients except for the cheese.
    • Stir to combine.
    • Cook for 5 minutes, or until the squash is tender.
    • Add the cheese.
    • Stir to combine.
    • Turn off the heat.
    • Place a lid on the pot.
    • Let sit for 2 minutes.
    • Serve and enjoy.

    Notes

    You can also 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.

    Nutrition

    Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 304mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 466IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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