Description
A delightful dish celebrating zucchini, corn, and tomatoes, perfect for summer meals.
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, then slice it into thin half-moon shapes.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until it turns 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. Mix everything together well.
- Continue cooking for an additional 5-7 minutes until the zucchini is tender and all flavors meld beautifully.
- Before serving, taste and adjust the seasoning if necessary.
- Remove from heat and, if desired, garnish with fresh cilantro. Serve hot.
Notes
Calabacitas pairs well with grilled meats or can be served as a filling vegetarian meal. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: calabacitas, zucchini, corn, vegetarian, Mexican, summer recipe