Quick Calabacitas Con Queso
Quick Calabacitas Con Queso is a quick and easy variation of an authentic Mexican side dish recipe. Zucchini squash is sautéed with garlic and spices, then simmered with tomatoes and diced chiles, and topped with jalapeno jack cheese. This cheesy & spicy side dish can be made mild or spicy (or vegan) according to your preference.
My 5 ingredient recipe is keto friendly, quick to make, and can be served as a side dish, or vegetarian main dish.To learn how to make this cheesy side recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations (including vegan), visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
QUICK CALABACITAS CON QUESO
Ingredients
Instructions
- Using a sharp chef’s knife, cut off the ends of zucchini. Quarter each zucchini lengthwise, then slice crosswise into 1 inch thick pieces (or large dice). Mince garlic cloves, and set each ingredient aside.
- Heat 12 inch frying pan (with lid) over medium heat. Add 1 tablespoon olive oil, and heat for 1 minute. Add minced garlic, and sauté until fragrant (about 1 minute - do not brown). Add chopped zucchini, salt, pepper, and cumin (optional), and stir to combine. Sauté for 3 minutes, then add RoTel Original diced tomatoes & green chiles, and stir to combine. Stirring occasionally, sauté for about 2 minutes, then cover with a lid, and turn heat to medium-low. Simmer covered for another 5 minutes.
- While the zucchini is simmering, use a box grater to shred cheese. After simmer timer is done, check if zucchini is fork tender but not mushy. It should hold its shape (if not ready, stir, cover & simmer until cooked). Then sprinkle shredded cheese evenly over zucchini (see Note #2), cover, and reduce heat to low. Simmer until the cheese has melted (about 2 minutes), sprinkle with chopped cilantro (optional), and serve immediately.
Notes
- Mild Version: If you prefer a milder version of this recipe, just use RoTel mild diced tomatoes & chilies, instead of the original. And replace the jalapeno pepper jack cheese with a much milder cheese, like Monterey jack cheese, or cubed panela cheese (mild Mexican cheese).
- This side dish is meant to be served directly from the frying pan. If you are entertaining and serving at the table, spoon half of the cooked zucchini squash into a medium ovenproof baking dish (10.5 x 7.5) to create the first layer, then sprinkle with half of the cheese. Layer remaining squash, sprinkle with remaining cheese, and oven broil at 500°F for 1 to 2 minutes or until the cheese is melted.
- For other recipe variations (including vegan), visit the Pimp My Recipe section in my Blog Comments & Tips on the website for this recipe.
- Makes 6 side dish servings (or 4 vegetarian main dish servings).
Nutrition Facts
Calories
155.62Fat (grams)
11.27Sat. Fat (grams)
5.8Carbs (grams)
5.81Fiber (grams)
1.85Net carbs
3.95Sugar (grams)
3.99Protein (grams)
8.7Sodium (milligrams)
360.06Cholesterol (grams)
25.14Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1a
Using a sharp chef’s knife, cut off the ends of 1 ½ pounds large zucchini (or Mexican zucchini - about 3 large). Quarter each zucchini lengthwise, then slice crosswise into 1 inch thick pieces (or large dice).
STEP 1b
Mince 2 large garlic cloves, and set aside.
STEP 2a
Heat 12 inch frying pan (with lid) over medium heat. Add 1 tablespoon olive oil, and heat for 1 minute. Add minced garlic, and sauté until fragrant (about 1 minute - do not brown). Add chopped zucchini, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon ground cumin (optional), and stir to combine. Sauté for 3 minutes, then add 1 cup RoTel Original diced tomatoes & green chiles (about ¾ of a 10 ounce can - see Note below), and stir to combine. Sauté for about 2 minutes, stirring occasionally, then cover with a lid, and turn heat to medium-low. Simmer covered for another 5 minutes.
Note: For spice level variations, visit the Pimp My Recipe section in my Blog Comments & Tips below.
STEP 3
While the zucchini is simmering, use a box grater to shred 8 ounces shredded jalapeno pepper jack cheese (or Monterey jack). After simmer timer is done (5 minutes), check if zucchini is fork tender but not mushy. It should hold its shape (if not ready, stir, cover & simmer until cooked). Then sprinkle shredded cheese evenly over zucchini (see Note below), cover, and reduce heat to low. Simmer until the cheese has melted (about 2 minutes).
Note: This side dish is meant to be served directly from the frying pan. If you are entertaining and would prefer to serve at the table from a serving platter, do not add the cheese at this stage. Visit the Pimp My Recipe section in my Blog Comments & Tips below for “Instructions for Entertaining.”
SERVING
If serving directly from the frying pan for a casual family meal, sprinkle with 1 tablespoon chopped fresh cilantro (optional), and serve immediately! For serving platter “Instructions for Entertaining,” visit the Pimp My Recipe section in my Blog Comments & Tips below.
Notes:
For other recipe variations (including vegan), visit the Pimp My Recipe section in my Blog Comments & Tips on the website for this recipe.
Makes 6 side dish servings (or 4 vegetarian main dish servings).
VIDEO
How to Make Quick Calabacitas Con Queso!
Blog Comments & Tips
A quick & easy Mexican side dish recipe!
Quick Calabacitas Con Queso is a quick and easy variation of an authentic Mexican side dish recipe. Zucchini squash is sautéed with garlic and spices, then simmered with tomatoes and diced chiles, then topped with jalapeno jack cheese. My 5 ingredient recipe is keto friendly, quick to make, and can be served as a side dish, vegetarian main dish, and even made vegan.
My grandmother would prepare calabacitas the traditional way. She would make this authentic Mexican recipe by chopping tomatoes, onions, garlic, spicy chili peppers, and sautéing each ingredient with spices to achieve the perfect combination of flavors. It took what seemed to be forever to make, but it was so worth it because it was a memorable and delicious veggie dish! I still have occasional cravings for her calabacitas, which bring back so many wonderful childhood memories of the two of us in the kitchen.
Years later, I was able to closely replicate her calabacitas by creating a quick & easy version of her recipe. With little chopping and by using only 5 ingredients, you can prepare this dish and be ready to serve in less than 30 minutes!
For this recipe I used Mexican zucchini (also known as Cuarzo), which is a summer squash. It’s much larger, and about twice the size of regular zucchini squash. Cuarzo squash is mild in flavor and has a light, almost grayish-green color that is light spotted and striped. It’s often used in traditional Mexican cuisine in place of regular dark green zucchini. In the past, I have often used regular green zucchini in this recipe, and it is actually much more vibrant in color.
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
My 4 tips to making this delicious & cheesy Quick Calabacitas Con Queso:
Use fresh and firm zucchini squash. I used Mexican zucchini (Cuarzo) for this recipe, but you can use either one.
To get the most authentic calabacitas flavor, use RoTel Original diced tomatoes & green chiles. Although I don’t often use canned products, this one is a must to give it just the right amount of spiciness and flavor.
Don’t overcook your zucchini. There is nothing worse than mushy squash. Test it often towards the end of the simmering process to make sure it is fork tender, but still holding its shape and just barely firm on the outside.
Don’t brown the garlic, which will make it bitter. You also want the cheese to be melted, not browned.
Have any special preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Milder: If you prefer a milder version of this recipe, just use RoTel mild diced tomatoes & chilies, instead of the original. And replace the jalapeno pepper jack cheese with a much milder cheese, like Monterey jack cheese or cubed panela cheese (mild Mexican cheese).
Make it Extra Spicy: For a super spicy side dish, use RoTel hot diced tomatoes with habaneros, instead of the original.
Make it Vegan: Replace dairy cheese with a mild or spicy version of plant-based white melting cheese.
Make it Oniony: The traditional version of this Mexican recipe uses onions. By using RoTel mild diced tomatoes & chilies, the flavor is quite close to the traditional Mexican side dish recipe. If you prefer it quick but the traditional way, chop ½ medium onion. Then heat 2 tablespoons of olive oil (instead of 1 tablespoon), add the chopped onions, and sauté until translucent (about 3-5 minutes). Then add the garlic, and sauté for 1 minute until fragrant. Continue with the recipe as directed.
Instructions for Entertaining: If you are entertaining and serving at the table, spoon half of the cooked zucchini squash into a medium ovenproof baking dish (10.5 x 7.5) to create the first layer, then sprinkle with half of the cheese. Layer remaining cooked squash, sprinkle with remaining cheese, and oven broil at 500°F for 1 to 2 minutes or until the cheese is melted.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to test for doneness by piercing a few zucchini pieces with a fork or the tip of a knife.
Adapted from my grandmother’s recipe, this nostalgic dish is made easy by using RoTel diced tomatoes & chiles. The taste is very close to the flavors of my grandmother’s original recipe.
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