Over on the cooking board I frequent, we get a lot of requests for Mexican side dishes other than rice, beans, or chips. Calabacitas–literally translated “little squash”–is one of my favorites. I first had it at my high school best friend’s house. Her mom made it and it was so yummy. It’s also a great way to work multiple vegetables into a Mexican meal, which can get quite heavy on the starch. I hope you like it as much as I do!calabacitas
adapted from recipe originally in Self magazine, June 2003
found on

cooking spray2 tsp. olive oil
1 small zucchini or Mexican grey squash, sliced 1/2 inch thick
1 small yellow squash, sliced 1/2 inch thick
1 Roma tomato, diced
1 small onion, diced1 clove garlic, minced1/2 c. frozen or fresh corn
1 tsp. chopped fresh oreganored pepper flakes, to taste1/2 tsp salt
1/2 tsp black pepper

1. Preheat oven to 425°F. Lightly coat a sheet pan with cooking spray.

2. Lay zucchini and yellow squash on sheet pan, salt and pepper them, and roast 5 to 10 minutes or until golden brown.

3. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and peppers.One year ago: lemon fennel pork chops and basic risotto

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  1. Anonymous
    April 3, 2009 / 11:33 am

    YUM! I love anything veggies and I always dislike Mexican b/c it’s too starchy. But this is JUST perfect. YUM!

  2. elly
    April 3, 2009 / 5:15 pm

    This looks great! I love veggie sides that go with Mexican since everything else seems to be ubercarby.

  3. Anonymous
    April 3, 2009 / 10:15 pm

    This looks like my kind of dish!

  4. Anonymous
    May 3, 2013 / 12:16 pm

    This may be a silly question but I'm new to cooking. I want to bring this to a BBQ and will be preparing it beforehand. Should it be served cold or hot?

  5. Kelsey
    May 9, 2013 / 1:41 am

    Not a silly question at all! This is definitely meant to be served warm or hot. I hope everyone likes it!

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