Description
A delightful and colorful side dish featuring zucchini and corn, perfect for any meal.
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
- Salt, to taste
- Pepper, to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Begin by washing and trimming the zucchini, then slice it into thin half-moon shapes.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3 minutes, until it becomes translucent.
- Stir in the zucchini slices and let them cook for another 5 minutes until they start to soften.
- Mix in the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir everything well to combine.
- Continue to cook for an additional 5-7 minutes until the zucchini is tender and all ingredients are well incorporated.
- Taste and adjust the seasoning as needed.
- Remove from heat and garnish with fresh cilantro if desired.
- Serve hot as a scrumptious side dish.
Notes
Feel free to swap out the corn for other veggies like bell peppers or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Zucchini, Corn, Calabacitas, Side Dish, Vegan, Quick Recipe