4 ratings

Calabacitas Con Queso

Calabacitas Con Queso
Michael Harlan Turkell

Calabacitas Con Queso

This simple side dish of zucchini cooked with garlic, tomato, and scallion, topped with queso blanco cheese, is a delicious accompaniment to just about any Mexican-inspired meal. I put my own spin on it with a zippy Cilantro-Cotija Pesto.

Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.



  • 2 Tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped very finely
  • 1 Pound zucchini, cut into large dice
  • 1 large tomato, cored, seeded, and diced
  • 1 scallion, sliced thinly
  • 1 Tablespoon Cilantro-Cotija Pesto
  • 1/2 Cup crumbled queso blanco, preferably Cacique
  • Freshly squeezed lime juice, to taste
  • Salt and freshly ground black pepper, to taste


Put the olive oil and garlic in a large skillet and place over medium heat. Once the garlic begins to sizzle, cook, stirring for 1 minute so the oil gets some of that garlic flavor. Add the zucchini and cook, stirring occasionally, until the zucchini has softened slightly, about 3 minutes. Add the tomato and scallion and cook until the tomato begins to break down, about 5 minutes.

Take the skillet off the heat and stir in the Cilantro-Cotjia Pesto and queso blanco until the cheese starts to melt. Season with lime juice, salt, and pepper, to taste, and serve.