Calabacitas Casserole

This calabacitas casserole brings together the comforting charm of two Mexican classics—chiles rellenos and traditional calabacitas. It’s Mexican flavor in all its glory, baked into one dish that feels both familiar and special.

Calabacitas capeadas are inspired by chiles rellenos — tender Mexican squash coated in an egg batter, lightly fried, and finished in a tomato-based sauce. Because that process is so nostalgic and full of tradition, turning it into a casserole felt like the perfect way to simplify the experience while still honoring the roots.

So instead, I layered tender slices of calabacitas with a savory ground beef filling seasoned with classic Mexican spices. Then I added cheese for richness and topped it all with a light, airy batter that bakes until golden and set. Meanwhile, the roasted salsa comes together on the side, adding warmth and depth just before serving.

Ingredients 

• Calabacitas: The star of the dish—tender and mild, bringing a fresh, slightly sweet squash flavor that takes the place of the traditional roasted poblano base.
• Ground beef: Adds savory depth, richness, and heartiness.
• Oaxaca & cheddar cheese: Melt into the layers for creamy, stretchy richness with a touch of sharpness.
• White onion & garlic: Build the aromatic flavor base throughout the filling and salsa.
• Roma tomatoes, chipotles in adobo, oregano & vinegar: Create a roasted salsa with smoky heat, brightness, and balance.
• Jalapeños & mixed vegetables: Add texture, color, and a gentle layer of heat to the filling.
• Beef broth: Adds moisture, flavor and body.
• Smoked paprika, ancho chile, cumin, ground onion & ground garlic: Bring warmth, earthiness, and a subtle smokiness that deepens the overall flavor.
• Eggs, crema Mexicana & butter: The eggs keep the batter classic, and together with the crema and butter, they create a soft texture with just the right amount of fluffiness so it doesn’t turn into a sponge cake.
• All-purpose flour & baking powder: Give the batter just enough structure and lift so it sets beautifully.
• Corn tortilla: Fried until crisp, adding a subtle toasted note and a bit of body to the salsa.

How to Make Calabacitas Casserole

Here’s a simple overview so you know what to expect. For exact measurements and detailed instructions, check out the recipe card below.

Step 1: Roast the salsa base

Broil the tomatoes, onion, and garlic with a light touch of oil until softened and charred. This builds a deep, roasted flavor for the salsa.

Step 2: Cook the beef filling

Start by frying a corn tortilla in a good amount of oil until crispy and golden, then remove it. In the same skillet, brown the beef, toast the spices, then cook with the diced onion, jalapeños, garlic, broth, and mixed vegetables until the filling is fully cooked, moist, but not soupy. Season with salt.

Step 3: Prep the calabacitas

Slice the calabacitas lengthwise into thin pieces, lightly salt to draw out moisture, then pat dry and spray with oil. Par-cook briefly until lightly browned and pliable.

Step 4: Layer the casserole

Layer calabacitas, beef filling, and cheese in a greased baking dish, then repeat for a second layer. Preheat the oven.

Step 5: Make the batter and bake

Blend eggs, crema, and butter until light and airy, then whisk in the dry ingredients just until combined.

Keep in mind that every blender has different capabilities. Pause and take short breaks if needed, then blend again until the mixture reaches the right consistency.

Pour the batter over the casserole and bake until puffed, set, and golden on top, and fully cooked through.

Step 6: Finish the salsa

Blend the roasted vegetables with the remaining salsa ingredients until smooth, then simmer briefly to bring the flavors together. Season with salt to taste at the end.

Step 7: Rest and serve

Once the casserole is out of the oven, let it rest before slicing. Serve topped with warm salsa and a drizzle of crema Mexicana.

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making Calabacitas Casserole.

Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!

Calabacitas vs. Zucchini

Calabacitas are a Mexican variety of summer squash, tender and mild with a slight sweetness. Zucchini, originally from Italy and widely used in U.S. and European cooking, is a similar squash that’s usually longer and slightly firmer but very close in taste and texture.

Calabacitas and zucchini can easily be used interchangeably in this recipe. Depending on size, ripeness, and the texture of the core, their water content may vary slightly, but both typically range around 94–95%.

Side Note: 

Zucchini can sometimes release a bit more moisture as it cooks, especially when sliced thin and layered in a casserole.

Pro Tip: 

That’s why lightly salting the slices and letting them rest, as noted in the recipe card, helps draw out excess moisture and improves the final texture. It won’t remove all the water, but it does make a noticeable difference. 

I also like to briefly pre-cook the slices, which helps reduce moisture even more while adding a little color and flavor. Just be careful not to overcook them—the goal is to keep them pliable so they layer nicely without becoming too soft.

What to Serve with Calabacitas Casserole

This casserole feels like a complete meal on its own; however, you can easily take it up a notch with a few classic sides. 

I love serving it with Mexican rice or arroz primavera—both bring color and balance to the plate. Frijoles de la olla or refried beans are always a favorite of mine, and of course, warm corn tortillas pair beautifully alongside.

If you’re looking to keep things a little lighter, a fresh salad blends in nicely and adds a bright contrast. In the end, this recipe is easy to pair with your favorites and enjoy family-style at the table.

Store

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

Freeze: Cut the casserole into portions, then transfer to a freezer-safe container. This makes it easier to store and reheat only what you need. Freeze for up to 2 months, then thaw in the refrigerator before reheating.