Description
A delightful Mexican dish celebrating zucchini and corn, bursting with fresh flavors and vibrant colors.
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 them into thin half-moon slices.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion to the skillet and sauté for about three minutes until it softens.
- Stir in the zucchini slices and cook for another five minutes.
- Toss in the corn, diced tomato, garlic powder, cumin, salt, and pepper, stirring well.
- Continue to cook for an additional five to seven minutes until the zucchini is tender.
- Taste and adjust seasoning as needed.
- Remove from heat and garnish with fresh cilantro if desired.
- Serve hot and enjoy!
Notes
You can prep vegetables in advance and experiment with adding other vegetables like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Calabacitas, zucchini, corn, Mexican dish, vegetarian recipe