Stop scrolling. This little veggie is a weeknight hero. It cooks fast, tastes sweet, and plays nice with salsa, cheese, and corn. If you need an easy win for dinner, this is it.

Answer: Mexican zucchini is a tender summer squash called calabacita (also known as Mexican gray squash). It has light green, slightly speckled skin, a mild, sweet taste, and soft seeds. It cooks quickly and works in tacos, bowls, eggs, soups, and more.

How is it different from regular zucchini?

Mexican zucchini is usually shorter and a little chubbier. The skin is pale green or gray-green with tiny speckles. The flavor is gentle and just a bit sweeter. It softens fast but still holds its shape when sautéed.

What do people call it?

You may see names like calabacita, Mexican gray squash, Mexican zucchini, or sometimes tatume (a round cousin). In many Mexican homes, “calabacita” simply means this tender, small squash used for everyday cooking.

When is it in season?

It peaks in summer and early fall, but many stores carry it year-round. Fresher squash tastes sweeter and cooks better.

What does it taste like?

Light, a little nutty, and kind of sweet. It soaks up garlic, onion, lime, and chile flavors like a sponge. Kids often like it because it isn’t bitter.

Quick ways to cook it

• Sauté fast: Slice, then cook in a little oil with onion and garlic for 5–7 minutes.
• Grill: Cut lengthwise, brush with oil, grill until tender, squeeze lime.
• Stir-fry: Toss with salsa verde and corn for a juicy side.
• Eggs: Add to scrambled eggs or a quick frittata.
• Soup: Drop cubed pieces into chicken or veggie soup at the end.
• Air fry: Thick slices, a little oil and salt, cook until golden.

Starter recipe: 10-minute calabacitas

You’ll need: 2 Mexican zucchinis, 1/2 onion, 1 clove garlic, 1 cup corn, pinch salt, pepper, squeeze of lime, cilantro, and a spoon of queso fresco (optional).

1. Warm a pan with a little oil.
2. Add onion and garlic for 1 minute.
3. Add sliced zucchini and corn. Cook 5–6 minutes, stirring.
4. Season with salt and pepper. Finish with lime, cilantro, and cheese.

Tasty pairings that always work

• Corn + tomato + onion for a colorful veggie mix.
• Black beans for tacos or bowls.
• Queso fresco or cotija for a salty pop.
• Chile flakes, jalapeño, or chipotle for heat.
• Lime and cilantro to make it bright.
• Cumin or oregano for cozy flavor.

Buying and storing tips

• Pick small to medium squash. They are sweeter and less seedy.
• Skin should look smooth and firm. Avoid soft spots.
• Store unwashed in the fridge crisper for 3–5 days.
• Pat dry after washing. Moisture makes it mushy.

Nutrition at a glance

Mexican zucchini is mostly water, low in calories (about 20 per cup raw), and gives vitamin C, potassium, and fiber. It’s a simple way to add veggies to meals you already love.

Chef tricks for extra wow

• Salt first: Sprinkle slices with a little salt, wait 5 minutes, pat dry. This keeps it less watery.
• High heat, short time: Quick browning gives sweet, toasty edges.
• Lime at the end: Add acid last so flavors pop.
• Texture mix: Pair soft squash with crunchy toppings like pepitas.

Easy meal ideas

• Veggie tacos: Sauté calabacita with onion, top with salsa and cheese.
• Breakfast bowl: Add to eggs, beans, and avocado.
• Quesadilla filler: Mix with corn and a bit of cheese.
• Quick pasta: Toss with garlic, olive oil, and lemon.
• Rice friend: Stir into Mexican rice in the last few minutes.

Frequently asked mini-questions

Can I swap regular zucchini? Yes, they cook alike. Mexican zucchini is just a bit sweeter.

Do I peel it? No. The thin skin is tasty and helps it hold shape.

Can I eat it raw? Sure! Slice thin for salads with lime and salt.

Bottom line

Mexican zucchini—calabacita—is a friendly, fast-cooking squash with a mild, sweet taste. It works in tacos, eggs, soups, bowls, and more. Keep a few on hand, and dinner gets easier, lighter, and happier.

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