Cheesy Mexican Squash, or Calabacitas, is a simple stovetop recipe that uses yellow squash, zucchini and corn. It's creamy, cheesy and just a bit spicy! Ready in 15 minutes.
As a food blogger, there are two questions I get ALL of the time. The first, "What can I do with ground beef besides spaghetti and hamburgers?" The second, " What the heck can I do with all of this squash?" The first question I've addressed through recipes like this Easy Goulash, Korean Burgers and Beef Tostadas. The second question I've left largely unaddressed until now! This Cheesy Mexican Squash recipe uses up a TON of zucchini or yellow squash. Plus, it's cheesy, creamy and delicious, so your family will actually eat it!
Cheesy Mexican Squash, or Calabacitas, are made on the stove top and ready in about 15 minutes. They are just a *bit* spicy, thanks to the addition of fresh chopped jalapeno. If you have a spice averse family member, just leave the jalapeno pepper out! You can always douse your individual servings with hot sauce once cooked.
FYI- Calabacitas means "little squash" in Spanish! And, calabacita means zucchini. Something to teach your family while they eat this dish!
The type of cheese that you choose to top your Calabacitas with isn't too important, but I recommend using Colby Jack or Cheddar if available. Both types of cheese will add good flavor to your dish!
This Cheesy Mexican Squash is a versatile dish! It can be used as a side dish for nearly any protein. OR, you can use it as a vehicle for leftover protein! Just slice up chicken, steak, shrimp, pulled pork or even ham and serve it right on top of the squash. Totally delicious!
Like any dish, you're free to make this Cheesy Mexican Squash your own! Here are some suggestions:
- Add diced tomatoes 4-5 minutes before finishing the dish.
- Substitute poblano or your favorite bell pepper for the jalapeno!
- Sprinkle the top of the cooked Calabacitas with cotija cheese and/or cilantro.
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