Description
A colorful and delicious dish combining zucchini and corn, perfect as a healthy side.
Ingredients
Scale
- 4 medium zucchini (About 1 lb total)
- 1 cup corn (Fresh or frozen, about 5 oz.)
- 1 medium onion (Diced)
- 1 medium tomato (Diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- To taste: salt and pepper
- Fresh cilantro (For garnish, optional)
Instructions
- Wash and trim the zucchini. Cut the zucchini into thin half-moon slices.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
- Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
- Continue to cook for an additional 5-7 minutes until the zucchini is tender and all the ingredients are well incorporated.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh cilantro if desired.
- Serve hot as a side dish.
Notes
Calabacitas pairs well with rice, grilled chicken, or tacos. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg