Recipe

Weeknight Calabacitas Skillet

Traditional-style calabacitas, the cozy Mexican zucchini and corn sauté that tastes like it took way longer than it did, but lands on your table in 25 minutes.

By Matt Campbell

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4.8

Cast iron skillet filled with calabacitas with sautéed zucchini, corn, tomatoes, onions, and melted cheese on a wooden countertop with a spoon nearby

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If you have zucchini and about half an hour, you are dangerously close to a meal that feels like a warm hug. This is calabacitas, a classic Mexican squash sauté that shows up on weeknight tables because it is quick, forgiving, and wildly satisfying for how simple it is.

Here is the vibe: tender zucchini with crisp edges, sweet corn popping in every bite, a little tomato to make it saucy, and just enough cheese to pull it all together. It is the kind of dish that makes you taste as you go and “accidentally” eat half the pan before dinner.

Hands chopping zucchini, onion, and tomato on a cutting board next to a skillet

Why It Works

Fast flavor build: Onion and jalapeño hit the pan first, so the whole dish starts with a savory, slightly sweet base.
Not mushy: We sauté the zucchini in a hot skillet and avoid over-stirring, which keeps it tender but not watery.
Weeknight flexible: Use fresh or frozen corn, swap cheeses, and adjust heat level without breaking the recipe.
Tradition-friendly: The core idea stays true to many common versions: squash, corn, tomato, aromatics, and a simple finish.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Best in a skillet over medium heat with a tiny splash of water or broth. Microwave works too, but the skillet brings back the edges.
Freezing: You can freeze it, but zucchini softens after thawing. If you do freeze, store up to 2 months and reheat gently, then brighten with a squeeze of lime.
Leftover magic: Fold into scrambled eggs, tuck into quesadillas, or spoon over rice with extra cheese.

Common Questions

Is calabacitas supposed to be spicy?

Not necessarily. Jalapeño is common in many homes, but you can use half, remove seeds, or skip it completely. The dish should taste savory and vegetable-forward first, with heat as a bonus.

What type of squash is traditional?

Most commonly Mexican zucchini or regular zucchini. Yellow summer squash also fits the spirit of the dish and cooks the same way.

How do I keep zucchini from getting watery?

Use a wide skillet, heat it well, and do not overcrowd. Let the zucchini sit for a minute or two between stirs so moisture can cook off instead of steaming. If your skillet is smaller than 12 inches, cook the zucchini in two batches, then combine.

Can I add protein?

Absolutely. Shredded chicken, cooked chorizo, or pinto beans all play nicely. Keep it simple and add cooked protein at the end just to warm through.

What cheese is most authentic?

Queso fresco is classic. For a meltier finish, use Oaxaca. Monterey Jack is a super convenient, widely used substitute (especially in the US) if that is what you have.

How do I make it vegan or dairy-free?

Skip the cheese or use a plant-based shredded cheese. To make it more filling, stir in beans (pinto or black) at the end and finish with extra lime and cilantro.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Cutting board and knife
Wooden spoon or spatula
Measuring spoons

Calabacitas is one of those dishes that made me rethink what “weeknight cooking” can be. The first time I cooked it, I was trying to be responsible with a pile of zucchini that was starting to look a little too ambitious in the crisper drawer. Twenty minutes later, my kitchen smelled like onion and toasted chile, and I had a skillet dinner that felt genuinely special. Now it is my go-to when I want something comforting and low drama, with just enough cheese to make everyone hover near the stove.