Calabacita Cheese Casserole

Calabacita-Salad This is a thoroughly Mexican dish and probably has as many variations as their are Hispanics in New Mexico!

It’s main feature is the Calabacita or”little squash”. You probably can’t get the variety we use here in the Land of Enchantment which is called a Calabacita Italiano, but a plain old regular zucchini will do. These are just a bit milder and sweeter.

This is a wonderful side to any number of meat dishes, unlimited in fact, so don’t be afraid to use it with some utterly red/white/blue dishes like fried chicken or fried pork chops. It goes with anything.

Recipe from Adobe Nido.


  • 1 each yellow summer squash and Calabacita squash (or zucchini), medium-sized
  • 1 c corn, frozen, fresh off the cob or canned
  • 1/2 c diced sweet onion
  • 1/2 c grated cheese (to be authentic use queso fresco or cotija) otherwise a Monterey jack works well.
  • 1-2 cloves garlic grated
  • 1/4 c roasted chopped green chili (Hatch is best but you can substitute Anaheim or Poblano). Sear the outside until blackened, remove the skin, remove seeds and chop. One should be enough. Left overs can be frozen for another use.
  • 1 tsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 350°.
  2. Wash squash and then dice up.
  3. Saute onion in olive oil until just about to turn brown. Add the garlic about midway and add salt and pepper.
  4. Add the squash and cook until about half done, still a bit crisp.
  5. Add the corn, mix in.
  6. Turn off the heat and add the chili and the cheese. Stir and pour into a casserole dish.
  7. Place in oven uncovered for 30 minutes or until cheese is melted and things are getting bubbly.

Serves: 4-6

NOTES: This goes wonderfully with some carne guisada with refried beans and some rice. But as I said, it’s versatile enough to go well with any main meat dish.


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