'Calabacitas Guisada' (Stewed Mexican Zucchini) Recipe - Allrecipes.com
'Calabacitas Guisada' (Stewed Mexican Zucchini) Recipe
  • READY IN 30 mins

'Calabacitas Guisada' (Stewed Mexican Zucchini)

Recipe by  

"Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    30 mins


  1. Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2009

A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zing. Also added 10 minutes to the cooking time and served it with baked chicken. A perfect low-cal but filling dish! Thanks for the recipe!

Most Helpful Critical Review
Oct 31, 2014

Four zucchinis is a LOT - it crowded my skillet, and there wasn't enough liquid to coat them. So, some of them came out tasting very dry and plan. Even adding too much salt didn't help to liven up the flavor. I also used sharp cheddar instead of mild - still, nothing.

Aug 04, 2009

This simple dish is so delicious!! I followed the recipe as written except I used olive oil instead of vegetable. Such a wonderful blend of flavors from the slightly sweet stewed tomatoes to the tang of the mild cheddar. I needed a quick recipe to use some zucchini and this is it. Wonderful as a side or as a vegetarian main dish with crusty bread. My boyfriend who doesn't care for zucchini loved this, I was amazed. Thanks NghtSkkyyStarz for sharing this, I will definitely make this again :)

Aug 27, 2009

Loved, loved, loved this!! I didn't need the cheese -- I liked it as-is! I didn't use stewed tomatoes, but fresh tomatoes and added enough chicken broth to just cover the bottom of my 10-inch skillet (I will use just a little less next time, though). I also added frozen roasted corn (as corn was suggested by the top review). I also used olive oil instead of vegetable oil. This is now one of my favorite ways to eat zucchini! I will definitely make this again, I could eat it alone for dinner!

Aug 07, 2009

I too remember this dish! If you look around many super markets now carry the small round calabacitas. You can fill them with the cheese and the "stew" the little squashes in the tomate/garlic/onion sauce with the lid on. A slow cooker works well.

Sep 23, 2009

I think I accidentally cooked my zucchini a bit too long when I made this recipe, but it was still very tasty! I used one very large zucchini and about 1/4 of a mammoth zucchini...I wasn't quite sure what size of zucchini should have been used in the recipe! I also used my own frozen homegrown tomatoes instead of the canned ones, and adjusted the seasonings accordingly. I also used sharp cheddar cheese (family preference!) Thanks for sharing...this is a really simple, tasty, healthy, and comforting side dish!

May 19, 2011

I just made this dish for the first time this evening, and I have to say wow! I was hunting for a Mexican vegetable dish to go with my chicken enchiladas, and this definitely fit the bill! I grew up in Southern California, and love Mexican food, but had never had anything like this before. It was delicious and will be my go-to vegetable for serving with Mexican meals from now on! My opinion isn't the one that counts though. My husband invited a young family over on the spur of the moment. I was a little worried about serving them something I had never made before, but decided I couldn't go wrong with all the rave reviews. It was this or meatloaf, and chicken enchiladas just seem a better "company" meal to me. Anyway, I had everything just about ready when they got here, and I discovered that the husband is actually Mexican! I'm talking native Mexican! When he saw these calabacitas on the table, his eyes absolutely lit up! He said they looked exactly like the ones he makes. But the real compliment came when he tried them. He said this is authentic Mexican! It's one thing coming from a gringo like me. But you know it's good when a native Mexican tells you so! You can't get a much better compliment than that! Thank you so much for sharing this recipe! It's definitely a keeper as written!

Jan 02, 2012

Yum! I really, really enjoyed this. I scaled the recipe to "2", as I was the only one eating this. I didn't have stewed tomatoes, so I used a can of tomato sauce, and instead of cheddar cheese, I used shredded pepperjack. I also added a dash of cayenne pepper for added flavor (and left out the salt).


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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