In a large skillet, heat olive oil.
Add the onion and jalapenos.
Mix to combine and cook for 1-2 minutes, or until the onion is translucent.
Add the tomatoes and mix.
Cook for 3-4 minutes.
The mixture will be slightly mushy.
Add the water and bouillon.
Mix and add the calabacitas.
Cook for 3-4 minutes until the calabacitas are soft.
Serve and top with queso fresco, if using.