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!
What Is 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.
Zucchini Nutrition
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!
Why You’ll Love It
- Healthy: This dish is an excellent way to add more vegetables to your Mexican dishes.
- Versatile: It can be served as a main dish with some beans for added protein.
- Spicy or Mild: Add more heat or make it mild, it’s easy to control.
- Budget-Friendly: There are just a few ingredients in this simple dish.
- Super easy to make: You only need 5 ingredients and about 15 minutes to make it!
Ingredient Substitutes
There are a few different ways to make Mexican squash. Here are a few ingredient swaps you can make without changing the flavor of the dish.
- 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.
All you have to do is dice your veggies and sautee everything in a pan!
Toppings
What tastes good on top of Mexican Squash?
Add more flavor by topping it off with fresh cilantro, homemade salsa, and some vegan queso fresco.
Serving It
Mexican squash will taste delicious with any Mexican main dish you make. The flavors are perfect with Tlayuda – Mexican pizza. Or go vegetarian and make Tofu Tacos with the zucchini. The classic way to enjoy this calabacitas recipe is with homemade beans (frijoles de la olla):
And you can never go wrong with pasta! Make a huge batch of Creamy Chipotle Pasta for your family.
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.
Can You Make It In A Slow Cooker?
No, I don’t recommend cooking Mexican squash in a slow cooker. Zucchini cooks quickly, so a slow cooker might overcook it.
Can You Make It In An Air Fryer?
Yes, you can make Mexican zucchini in the air fryer. First, line the air fryer basket with aluminum foil or parchment paper. Then, place the ingredients in the slow cooker in a single layer. Air fry it at low heat (325F) for about 10 minutes, or until it is cooked to your liking.
Other Plant-Based Mexican Recipes:
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Mexican Zucchini
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
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!
Ingredients
- 2 medium Mexican Zucchinis (calabacitas)
- 1/2 medium onion, diced
- 1 tomato, diced
- 1 jalapeno, diced
- 1 tbsp oil
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Dice the onion, jalapeño, tomatoes, and zucchini. Turn a pan on medium-low heat and add the oil.
- Once the oil is hot, add the diced onion, jalapeño, and tomato. Cook for 4-5 minutes or until the onion is translucent.
- Add in the diced zucchini and cook for another 5 minutes. Season with salt, and pepper.
- Prep Time: 10
- Cook Time: 10
- Category: Sides
- Method: Stove
- Cuisine: Mexican
Hi! Would using yellow or green zucchini in place of Mexican zucchini be a bad idea for this recipe? I don’t really know what the flavor and texture differences are between those and the Mexican type. Thank you.
I think it would work well, the texture is not that different. 🙂
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The only way I’ll eat zucchini! It’s such a simple but delicious recipe 😋
Loved this! I too had to use a different zucchini first time but it was still so good and felt authentic 👍