Mexican Zucchini, also known as calabacitas a la Mexicana, is a traditional vegetable dish made from sautéed Mexican squash, onions, jalapeño, and tomato. It is a super simple way to add extra veggies to Mexican dishes. Made with only 5 ingredients but satisfying and flavorful!
Mexican Zucchini (Calabacitas a la Mexicana)
Mexican zucchini (or Mexican squash) is the light green and white zucchini that you see at the grocery store. It is the most popular zucchini used in Mexican cuisine. We use it in caldos (soups), and as a side for freshly boiled beans. Keep in mind that there are many variations of this dish because it depends on the region of Mexico it is from.
This dish is an excellent way to add more vegetables to your Mexican dishes or even be served as a main dish with some beans for added protein. Zucchini is packed with antioxidants which means it is anti-inflammatory and will help reduce inflammation in the body. A diet rich in antioxidants helps reduce the risks of diabetes, heart disease, and cancer. SO yes, Mexican food can be healthy!
Substitutes and Tips:
Zucchini: You can really use any zucchini or squash that you have available. Yellow or summer squash works really well too.
Jalapeños: If you’re not a huge fan of spicy foods, try poblano peppers or regular bell peppers. Poblano peppers are the ones used for chiles rellenos and can sometimes have a very mild kick.
Storing and Reheating Mexican Zucchini
- Calabacitas can be stored in the refrigerator for up to 5 days in an airtight Tupperware.
- Freeze in an airtight container for up to 3 months.
- Reheat refrigerated calabacitas in the microwave for 2-3 minutes or on the stove on medium-high heat for 5 minutes.