Calabacitas (Zucchini) Con Queso

This Mexican Calabacitas (Zucchini) Con Queso recipe is a perfect way to highlight various locally available vegetables in the peak of Iowa's summer. Serve it as a meatless main along with warm tortillas, rice, and salsa or as a side for your favorite protein. You can also use it to make tacos, quesadillas, and tostadas!
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 4 servings
Calories 389 kcal

Equipment

  • knife and cutting board
  • skillet or cooking pan

Ingredients
  

  • 1.1 lb zucchini* cut into cubes or half-moons (other summer squash could be substituted)
  • 1 c Oaxaca cheese shredded (or any other melty cheese)
  • 1 onion* medium, chopped
  • 2 tomatoes* medium, diced
  • 1 ear sweet corn* kernels removed from cob (or can use 1 - 7 oz can of corn - drained)
  • 1 bell pepper* or pablano pepper, diced
  • 1 jalapeño* chopped
  • 2 garlic* cloves, minced
  • 3 Tbsp olive oil
  • 1/2 tsp butter
  • ½ tsp ground cumin
  • ½ tsp coarsely ground pepper
  • 1 cup vegetable stock or water (low sodium)
  • salt + pepper to taste

Instructions
 

  • Heat oil and butter in a pan or cast iron skillet, over medium heat.
  • Add poblano/bell pepper, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
  • Add calabacitas/zucchini squash and cook, stirring constantly for 3-4 minutes.
  • Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
  • Mix well and allow everything to cook for 3-4 minutes stirring constantly.
  • Add vegetable stock (or water), mix well and bring to a simmer.
  • Cover and cook stirring from time to time until all vegetables are tender.
  • Adjust with salt and pepper, add ⅔ of cheese and mix well.
  • Add the remaining cheese on top, cover the pan, and turn off the heat.
  • Allow resting for a couple of minutes or until cheese melts on top.
  • Serve as suggested in the recipe notes below.

Notes

Spices.
Add some dried epazote or a pinch of Mexican oregano for extra flavor.
Sub the cheese.
You can also use no-melty cheese, for example, cotija cheese or queso fresco.
Make it vegan.
Leave out the cheese or replace it with your favorite vegan cheese.
Add freshness.
If you love the flavor, add some chopped cilantro or parsley for garnish.
Serving suggestions:
  • red rice
  • refried beans
  • corn tortillas
  • flour tortillas
  • make zucchini tacos
  • stuff on fried quesadillas
  • pair with melon agua fresca
 
Finish the meal with any of those desserts: gelatina de mosaico, fresas con crema, or Tres Leches Cake.

Nutrition

Calories: 389kcalCarbohydrates: 19gProtein: 16gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 23mgSodium: 784mgPotassium: 648mgFiber: 4gSugar: 9gVitamin A: 1943IUVitamin C: 78mgCalcium: 74mgIron: 1mg
Keyword bell pepper, garlic, jalapeno, onion, sweet corn, tomatoes, zucchini