Zucchini with Cheese

Calabacitas con Queso

Preparation info
  • 4 to 6

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

When we were growing up we ate this dish at least once a week and sometimes more when it was harvest time. We would groan every time we saw it. Now, though, I love it, and not only because it reminds me of home.


  • pounds zucchini (5 to 6 young, tender zucchini), scrubbed but not peeled, cut into ¼-inch dice
  • 1


Place the diced zucchini in a medium-size saucepan with the water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes. Set aside without draining.

Heat the oil in a large skillet over high heat until hot but not quite smoking. Reduce the heat slightly; add the garlic and onion and cook, stir