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.
Toppings: Add more flavor by topping it off with fresh cilantro, homemade salsa, and some vegan queso fresco.
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.
Other Plant-Based Mexican Recipes:
Chiles Rellenos recipe (Vegan)
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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
Keywords: calabacitas a la mexicana, mexican zucchini, mexican vegan recipes, vegan mexican recipes
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. 🙂