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Steamed squash easy recipe

Squash has been a part of the Mexican gastronomy since Pre-Hispanic times, and ever since then has been planted alongside corn, beans, and peppers. We love to cook it with cream, in stews, soups, with salsa, stuffed, or steamed, like in this recipe.
Course Side dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 41kcal


  • 2 medium size squash or zucchini cut into ⅓-in slices (about 12 oz.)
  • 1 tablespoon of butter or olive oil
  • 4 tablespoons of water
  • Salt & pepper to taste
  • ½ cup of crumbled Mexican queso fresco


  • Place sliced squash in a medium-size frying pan. Add butter and water.
  • Turn heat to medium-high and steam for 8 minutes.
  • Remove pan from heat and let it rest for one more minute. Season with salt and pepper. To serve, divide on serving plates and sprinkle with the crumbled cheese. Enjoy!


If you can’t find Mexican squash, you can use any other type of tender zucchini.


Serving: 0.75cup | Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 255mg | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 17.6mg | Calcium: 16mg | Iron: 0.4mg