Mexican Zucchini or Yellow Neck Squash, Calabasitas Guisadas

Juliann Esquivel


We eat a lot of veggies at our house and a favorite is tender young squash, if you can't get Mexican calabasitas you can buy tender small zucchinis or small yellow squash. They are just as good and delicious. This can be a meatles dish or you can add meat if you like I someitmes use little pieces of pork sauteed. Either way it is so good. Enjoy


★★★★★ 1 vote

15 Min
35 Min


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  • 4/5 small
    calabasitas or young zucchini or yellow squash, diced in small pieces
  • 1 large
    sweet onion diced
  • 1/2 large
    cubanelle pepper diced or sweet pepper
  • 1 large
    serrano pepper seeded and diced fine
  • 1/2 c
    fresh cilantro diced
  • 4 clove
    fresh garlic smashed or put through a garlic press
  • 1/4 c
    or a tad more olive oil
  • 1 can(s)
    14.5 ounce diced tomatos
  • 1/4 c
    red table wine
  • 1/2 tsp
    oregano, dried or epazote if available
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 1/4 tsp
    garlic powder

How to Make Mexican Zucchini or Yellow Neck Squash, Calabasitas Guisadas


  1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
  2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
  3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.

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About Mexican Zucchini or Yellow Neck Squash, Calabasitas Guisadas

Course/Dish: Vegetables
Other Tag: Quick & Easy

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